Author: @CBDchefmary Serves: 2 pies
Ingredients for Pie filling:
- 3 eggs – room temp
- 1 29 oz can pumpkin
- 1 12oz can evaporated milk
- 1 cup canna sugar *Normal sugar also works
- 1 tsp kosher or sea salt
- 1 tsp Pumpkin Pie Spice
Combine all ingredients into a mixing bowl and mix
Line pie pans with parchment paper. Pour mixture into pans dividing evenly.
Ingredients for Pie Crust:
- 1 box butter cake mix
- 1 cup cann butter *Normal butter also works
- 1 cup chopped pecans
Sprinkle cake mix and pecans on top of pumpkin mixture. Pour melted butter evenly over cake mix.
Bake at 350 Fareheit degrees for 50-60 minutes
Caramel Sauce Ingredients:
- 1 cup brown canna sugar *Normal brown sugar also works
- ½ cup whipping cream
- 4 tbsp canna butter *Normal butter also works
- 1 tbsp real vanilla
- Pinch salt
Heat on stove top until combined, using wisk and spatula.
Whipped Cream Ingredients:
- 1 cup heavy cream
- ½ tsp real vanilla
- 1 tbsp sugar
Whip in Mixer.
Put plate on top of pie and turn upside down – inverting it onto the plate. Remove the parchment from the pie filling.
Slice and serve with extra pecans – Canna Carmel Sauce and Whipped Cream.