PIE INGREDIENTS:
Combine in mixer:
3 eggs – room temp
1 29 oz can pumpkin
1 12oz can evaporated milk
1 cup canna sugar
1 tsp kosher or sea salt
1 tsp Pumpkin Pie Spice
DIRECTIONS:
Line pie pans with parchment paper. Pour mixture into pans dividing evenly.
CRUST INGREDIENTS:
1 box butter cake mix
1 cup canna butter
1 cup chopped pecans
DIRECTIONS:
Sprinkle cake mix and pecans on top of pumpkin mixture. Pour melted butter evenly over cake mix. Bake at 350 for 50-60 minutes
CARAMEL SAUCE INGREDIENTS:
1 cup brown canna sugar
½ cup whipping cream
4 tbsp canna butter
1 tbsp real vanilla
Pinch salt
Heat on stove top until combined, using whisk and spatula.
WHIPPED CREAM INGREDIENTS:
1 cup heavy cream
½ tsp real vanilla
1 tbsp sugar
Whip in Mixer
TO SERVE:
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
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