Forget the traditional and try something a bit different! This Upside Down Pumpkin Pie flips your traditional Thanksgiving dessert putting the pumpkin filling on the bottom and the crust-like crunch on top. The end result is anything but typical and one you’ll ensure is on your Turkey Day menu from here on out!
There are just five days left in September which means it’s suitable to bring out a pumpkin recipe, right? More specifically, the pumpkin recipe that’s required at each of our Thanksgiving celebrations. No matter what other items on the menu may come and go, this one is a main stay.
This is where I need to be completely honest. I despise pumpkin pie. DESPISE. I’d never choose to eat a slice, even if it were the last pie on Earth. No thank you. But this Upside Down Pumpkin Pie? I’ll take the largest serving that you’re willing to serve me.
So what’s the difference between my recipe and a traditional pie? As the name implies, my dessert has it’s crust like topping on top and the pumpkin filling on the bottom. The pumpkin filling is the typical blend of the usual spice suspects, but the crunchy topping? Oh, it had me at hello. If I could figure out how to make the topping only of this dessert I would be an absolute heaven. A boxed yellow cake mix is sprinkled on top of the pumpkin mixture, flooded with melted butter and then topped in chopped pecans. Sounds divine, doesn’t it?
- 29 ounces pumpkin puree
- 1-1/2 cups sugar
- 2 teaspoons cinnamon
- ¼ teaspoons ginger
- 1 teaspoon nutmeg
- 12 ounces evaporated milk
- 3 eggs
- 1 boxed yellow cake mix
- 1 cup butter, melted
- 1 cup pecans, chopped
- Preheat oven to 350 degrees.
- In the bowl of an electric mixer, stir together pumpkin, sugar, cinnamon, ginger, nutmeg, evaporated milk and eggs until combined.
- Pour pumpkin mixture into 9x13 pan.
- On top of pumpkin mixture, sprinkle yellow cake mix.
- Drizzle melted butter over cake mix and scatter pecans on top.
- Bake for one hour and allow to cool completely before serving.
Do yourself, and your family, a favor and serve this Upside Down Pumpkin Pie at your Thanksgiving feast this year. I promise, you’ll be extra thankful you did.
And of course, it goes without saying that the cloud of whipped topping on top is an absolute must.
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This recipe originally appeared here here in my monthly contributor post at My Organizing Junkie.