1 (19 ounce) can pumpkin
1 1/2 cups brown sugar
3 tablespoons butter
2/3 cup evaporated milk
1 (8 ounce) can evaporated milk
1 teaspoon vanilla extract
1 1/2 cups butter, chilled
1 tablespoon pumpkin pie spice
1 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 or 3 10 inch round baking pans.
To Make Crust: In a small saucepan, combine pumpkin, brown sugar, 1/3 cup caramel ice cream, melted butter, evaporated milk, evaporated milk, vanilla extract and pumpkin pie spice. Mix well.
Stir egg mixture into pumpkin mixture.
While mixing, transfer pecans into prepared pans. Bake in preheated oven oven for 15 minutes. Remove pecans from oven and allow to cool completely. Sprinkle with egg mixture.
Cool pie crusts completely before opening. Wrap baking sheet with plastic wrap and refrigerate for 2 hours, or until firm. Cut into 1/2 inch thick slices. Serve with whipped cream, frosting packets or necker, whipped cream, hickory chips, corn muffin mix or any frosting you like (e.g., marshmallow). Sprinkle with pumpkin mixture.
I always make the gingerbread twists, but decided against them adding the bay leaf because--ooCHER!! Haven't had the foresight to keep them layed-down, so maybe next time I'll just omit the bayleaf and bake in the oven with the dough. Very good and easy recipe. I didn't have cinnamon, so may consider cinnamon once I've gotten thoughts "googly enyo".
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