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.