Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  pumpkin pie mix
  1 3/4           cups  yellow cake mix with pudding
     3/4           cup  chopped pecans
                        marbleized chocolate leaves -- for garnish,
                        optional
  1           teaspoon  cinnamon
     1/3           cup  regular or low-fat evaporated milk
     1/3           cup  golden brown sugar -- packed
                        whipped cream for serving -- optional
     1/4         pound  unsalted butter or margarine -- (1 stick) melted
  2              large  eggs

Preparation:

Place rack in center of oven and preheat to 350 degrees. Spray or grease a 9-inch pie dish. Line with a 14-inch piece of waxed paper. In a large bowl, whisk together the pumpkin, milk, sugar, eggs, cinnamon and 1/4 teaspoon salt. Pour into pan. Sprinkle with cake mix. Sprinkle with nuts and drizzle melted butter over. Bake 55 to 60 minutes or until top is golden. Cool at least 4 hours or overnight. Invert onto serving platter and remove waxed paper. (Pie may be refrigerated up to 2 days or frozen. ) Serve at room temperature. If desired, garnish with whipped cream and Marbleized Chocolate Leaves. Prep Time: 15 minutes Cook Time: 55 to 60 minutes Makes: 6 to 8 servings Prep Notes: Pie should be made at least 4 hours ahead. It may be refrigerated up to 2 days or frozen. The ingredients in this pie will surprise you. Pumpkin custard is topped with cake mix and pecans, baked and inverted, forming a crunchy, cake-like bottom crust. Once you've tasted this fabulous pie, you may never be satisfied with the traditional version agai

Nutritional Information:

732 Calories (kcal); 69g Total Fat; (80% calories from fat); 18g Protein; 19g Carbohydrate; 374mg Cholesterol; 112mg Sodium