3 T. sugar
1 t. ground cinnamon
2 (9”) refrigerated pie crusts (dough rounds)
3 T. butter, melted
2 c. pecans
3 ½ c. heavy cream
1 ½ c. canned pumpkin pie puree
4 T. powdered sugar
1. Preheat oven 400. You will need a 9” round cake pan.
2. Stir together the sugar and cinnamon in a bowl.
3. Let the pie dough shells soften to room temp.
4. Unroll the dough rounds into 2 separate baking sheets.
5. Brush both sides of dough with melted butter and sprinkle the top with the cinnamon/sugar mixture.
6. Bake the dough rounds, rotating the baking sheets once halfway through, until light golden brown and crunch, about 12-15 minutes. Let cool completely.
7. Spread the pecans on another baking sheet and bake until toasted, 6-8 minutes. Allow to cool and finely chop.
8. Combine 3 c. of heavy cream, puree and 3T.powdered sugar in large bowl and beat wit mixer until stiff peaks form.
9. Put 1 of the baked rounds onto a cutting board and center a 9” round cake pan on top of it.
10. Use the cake pan as your guide to trim the excess dough to get a 9” circle. Save the cut off scrapes in a bowl.
11. Repeat with the other dough round.
12. Use your hands to combine the excess dough scrapes into bite-size pieces.
13. Line cake pan with plastic wrap, leaving 2” overhang on sides.
14. Spread 1/3 of pumpkin cream on bottom of pan followed by 1 of the baked dough rounds.
15. Top with another 1/3 of pumpkin cream, then the crumbled baked dough scraps.
16. Finish with remaining 1/3 pumpkin cream and remaining baked dough round.
17. Cover tightly with plastic wrap and refrigerate 12 hours or overnight.
18. When ready to serve, unwrap plastic and invert the cake onto a platter.
19. Remove cake pan and plastic wrap.
20. Press the chopped pecans into the sides of cake.
21. Beat remaining tablespoon of powdered sugar and ½ c. heavy cream until soft peaks form and slather on top of cake. Cut with serrated knife. Refrigerate when not serving.