Pecan, Apple, and Pumpkin Pie

This pecan, apple, and pumpkin pie—a pumpkin-to-pumpkin pie, if you will-combines the best of the three worlds. The astringency of the apple helps balance the sweetness of the other two fillings, giving the mixture a caramel flavor. However, pecans and pumpkins retain their distinctive flavors. First, fry the apples to reduce the amount of liquid that is released into the pie; leave this liquid for a buttery caramel that can be drizzled at the end. If the cake remains the next day, you can pour a little whipped cream or vanilla ice cream over it, or mix it with a milkshake.
Preheat the oven to 350°F. Place the cakes on top of each other on a lightly floured work surface and roll out into 1 12-inch thick cake. Place the cake mix on a 9-inch pie dish. Cover with parchment paper and lay out the pie filling.Bake in the preheated oven until the edges are lightly browned, about 15 minutes. Remove the parchment paper and cake mixture. Continue baking until the bottom of the cake is lightly browned, about 5 minutes. Remove from the oven; allow to cool completely, about 30 minutes.Meanwhile, heat 1 cup brown sugar and 1/2 cup butter in a large skillet over medium-high heat, stirring occasionally, until the butter melts. Add the apples; cook, stirring occasionally, until the apples are very soft, about 20 minutes. Remove from heat. Remove the apples from the sauce with a slotted spoon and set aside; leave the sauce in the pan to serve.Combine the pumpkin, granulated sugar, pumpkin pie spice, and 1 egg in a bowl until smooth. Spread the cooled cake evenly over the bottom of the pie.Combine the corn syrup, 3 tablespoons of melted butter, vanilla and the remaining 1/3 cup brown sugar, and 2 eggs in a bowl until smooth. Add the pecans. Drizzle with pumpkin filling. Place the cooked apples on top of the mixture.Cover the edges of the cake tightly with aluminum foil. Bake at 350 ° F for 30 minutes. Remove the foil; continue baking until the center is set, 10-15 minutes. Remove from the oven; allow to cool completely on a wire rack for about 2 hours. Refrigerate until completely cooled, about 1 hour.Heat the applesauce in a small microwave-safe bowl on MEDIUM power (50%) until it is warmed through, about 1 minute; stir until smooth. Serve the warm sauce with the pie. If desired, top with whipped cream.