Pecan Pumpkin Butter Pie with Cinnamon-Caramel Sauce

You can bake the pumpkin pie a day in advance; let it cool, then cover with plastic wrap and refrigerate until ready to serve. You can also make the caramel sauce ahead; let it cool to room temperature, then cover and refrigerate for up to 3 days. Just before serving, reheat the sauce in the microwave in 15-second intervals, stirring after each interval, until warm.
Average Customer Rating:
5 out of 5
5
 out of 
5
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Pecan Pumpkin Butter Pie with Cinnamon-Caramel Sauce
Review 1 for Pecan Pumpkin Butter Pie with Cinnamon-Caramel Sauce
5 out of 5
5 out of 5
stephaniens
,tx
November 25, 2013
Would You Recommend? Yes
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can't wait for thanksgiving
November 25, 2013
I made this last year, but i cheated. I bought a pumpkin pie already made and added the sauce on top. Nobody at my house liked pumpkin pie, but with this sauce, they can't wait for thanksgiving.