Pecan Pumpkin Pie

Line two 9″ pie pans with waxed paper; coat the paper with nonstick cooking spray. Set aside.

In a mixing bowl, combine pumpkin, sugar and milk. Beat in eggs, cinnamon and salt. Pour into prepared pans. Sprinkle with dry cake mix. Drizzle with butter. Sprinkle with pecans and press down lightly.

Bake at 350 degrees for 50-60 minutes, or until golden brown. Cool for 2 hours on wire racks. Carefully run a knife around the edge of the pan to loosen. Invert pies onto serving plates, remove waxed paper. Chill.

Make caramel sauce by combining butter, brown sugar and cream in a saucepan. Bring to a rolling boil. Remove from heat and cool.

To serve, cut pie into slices, drizzle with caramel sauce, dollop with whipped topping. I make my own whipping cream, but you can use Cool Whip, etc.