UPSIDE-DOWN PUMPKIN PIE

facebook share image   twitter share image   pinterest share image   E-Mail share image



UPSIDE-DOWN PUMPKIN PIE image

Categories     Vegetable     Thanksgiving

Yield 2 pies

Number Of Ingredients 12

Filling:
1 large can pureed pumpkin
12 ounced evaporated milk
1 cup brown sugar
4 eggs
4 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon salt
Topping:
1 box yellow cake mix with pudding
1 1/2 cup chopped pecans
2 sticks melted butter

Steps:

  • Preheat oven to 325. Grease two 9" pie pans, and line with wax paper. Combine filling ingredients, whisking until smooth. Pour into prepared pans. Sprinkle each with 1/2 box cake mix, then half of the pecans. Drizzle each with half the melted butter. Bake for 55-60 minutes, or until deeply browned and knife comes out clean. Cool completely. Refreigerate overnight. To serve, invert onto a plate.

There are no comments yet!