Name: German Chocolate Upside Down Pumpkin Pie
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 1 29- ounce can pumpkin puree; 1-1/2 cups sugar; 2 teaspoons cinnamon; 1/4 teaspoons ginger; 1 teaspoon nutmeg; 1 12- ounce can evaporated milk; 3 eggs; 1 15.25- ounce box German chocolate cake mix; 1 cup butter (melted); 1-1/2 cups unsweetened coconut flakes (divided); 1 cup pecans (chopped)

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Turning the traditional on its head, this German Chocolate Upside Down Pumpkin Pie has all the usual suspects but is also showered with coconut and pecans.

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Original content posted November 2016. Updated September 2019.

I’ve mentioned it before, but in case you don’t recall, I really am not a fan of pumpkin pie. As in, hate it. As in, there are a million and one other things I’d rather spend my daily caloric intake on. Instead, we enjoy Upside Down Pumpkin Pie each Thanksgiving.

Pumpkin pie filling on the bottom, crust-like crunch on the top. In other words, heaven. But of course, I couldn’t leave well enough alone. I needed to introduce chocolate to the situation in the form of this German Chocolate Upside Down Pumpkin Pie.

All the deliciousness of my childhood favorite birthday cake, combined with the iconic Thanksgiving dessert. In other words, perfection. And the fact that it only takes 10 minutes to prepare and well, my friends, you’ve pretty much got the perfect make ahead dessert.

I always make my traditional version the day before so that after a day of holiday dinner prep, I can enjoy a slice before heading to bed. With a cumulonimbus cloud of whipped topping on top, of course.

What Ingredients Are in German Chocolate Upside Down Pumpkin Pie?

This German Chocolate Upside Down Pumpkin Pie contains all the usual spiced suspects before being showered with a German chocolate cake mix, flooded with melted butter and then sprinkled with coconut flakes and pecans.

Pumpkin. Chocolate. Butter. Coconut. Pecans. In other words, absolute deliciousness. The pumpkin filling stays on the bottom, the crust-like crunch on top is absolutely divine. A definite crowd pleaser without all the hassles of an actual pie.

And did I mention the cloud of whipped topping? The perfect topping to this German Chocolate Upside Down Pumpkin Pie. I also love grating fresh cinnamon on top as well but obviously, a shake from the cinnamon in your spice drawer will also do in a pinch.

Either way, I hope you’ll make this dessert a new tradition at your family’s Thanksgiving table. And if you’re looking for other alternative pumpkin desserts, I’ve got you covered. My Black Bottom No Bake Pumpkin Cheesecake is so incredibly easy and my Coconut Caramel Pumpkin Oatmeal Skillet Cookie has all the good stuff in a single recipe.

How to Make German Chocolate Upside Down Pumpkin Pie

[1] In the bowl of an electric mixer, add pumpkin, sugar, cinnamon, ginger, nutmeg, evaporated milk and eggs.

[2] Beat on low speed until completely combined.

[3] Pour pumpkin mixture into 9″ x 13″ baking dish.

[4] Sprinkle German chocolate cake mix on top of pumpkin mixture in an even layer.

[5] Drizzle melted butter over cake mix.

[6] Sprinkle chopped pecans over melted butter and cake mix.

[7] Sprinkle 1 cup coconut flakes over pecans.

[8] Bake at 350 degrees for one hour.

[9] Sprinkle top of dessert with additional 1/2 cup coconut and allow to cool completely before serving.

If you’ve tried this German Chocolate Upside Down Pumpkin Pie or any other recipe on Melanie Makes, please let me know your thoughts in the comments below. I love hearing from you and respond to each and every comment!

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4.5 from 6 votes