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Upside Down Pumpkin Pie

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Forget the traditional and try something a bit different!  This crazy easy Upside Down Pumpkin Pie flips your traditional Thanksgiving dessert putting the pumpkin filling on the bottom and the crust like crunch on top. #pumpkin #pumpkinpie #upsidedown #upsidedowncake #thanksgiving #thanksgivingrecipes #christmas #christmasrecipes

This Upside Down Pumpkin Pie flips your traditional Thanksgiving dessert, putting the pumpkin filling on the bottom and the crust-like crunch on top.

A slice of Upside Down Pumpkin Pie sits on a white plate with a fork on a dark surface. A striped napkin and two mini pumpkins are in the background.

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Original content posted September 2014.  Updated November 2020.

Sure, it’s pumpkin season and many pumpkin recipes are readily available, but only one needs to be present at our house to officially make it a holiday.  This is THE pumpkin recipe that’s required at each of our Thanksgiving celebrations.    This Upside Down Pumpkin Pie.

Do yourself, and your family, a favor and serve this Upside Down Pumpkin Pie at your holiday 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.

A pan of Upside Down Pumpkin Pie sits on a dark background surrounded by a striped napkin, cinnamon sticks, two mini pumpkins and a white plate with Upside Down Pumpkin Pie topped with whipped topping.

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 fight you over the biggest piece.

Two white plates of Upside Down Pumpkin Pie topped with whipped topping are surrounded by two mini pumpkins, a striped napkin and a serving dish.

What is Upside Down Pumpkin Pie?

So what’s the difference between my Upside Down Pumpkin Pie 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.

A white casserole dish filled with Upside Down Pumpkin Pie with a silver serving spoon inserted to remove a piece.

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?

So divine, in fact, that I then had to make a chocolatey version.  You know, because someone had to do it, right?  My German Chocolate Upside Down Pumpkin Pie is the perfect marriage of chocolate and pumpkin.  Delicious!

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.

All of the ingredients needed to create Upside Down Pumpkin Pie on a white speckled background.

What Ingredients Are in Pumpkin Pie?

You’ll find the usual ingredient suspects in my Upside Down Pumpkin Pie.  Pumpkin puree, evaporated milk, sugar, eggs and spices.

But there are also a few not so typical ingredients as well.  In my eyes, these are the ingredients that take a traditional pumpkin pie recipe to the next level.  A boxed yellow cake mix, butter and chopped pecans make the crunchy, crust that sits on the top of this Upside Down Pumpkin Pie.

The first two steps of creating Upside Down Pumpkin Pie on a white speckled background.

How Do You Make an 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.

The last four steps in how to create Upside Down Pumpkin Pie on a white speckled background.

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

[4]  Sprinkle yellow 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.  Bake at 350 degrees for one hour and allow to cool completely before serving.

A white plate of Upside Down Pumpkin Pie topped with whipped topping is surrounded by cinnamon sticks, a striped napkin, two mini pumpkins and a white casserole dish.

If you’ve tried this 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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Print Recipe
4.95 from 19 votes

Upside Down Pumpkin Pie

This Upside Down Pumpkin Pie flips your traditional Thanksgiving dessert, putting the pumpkin filling on the bottom and the crust-like crunch on top.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 15 servings
Calories: 349kcal
Author: Melanie Bauer | Melanie Makes

Ingredients

  • 29 ounces pumpkin puree
  • 1-1/2 cups sugar
  • 2 teaspoons cinnamon
  • 1/4 teaspoons ginger
  • 1 teaspoon nutmeg
  • 12 ounces evaporated milk
  • 3 eggs
  • 15.25 ounce boxed yellow cake mix
  • 1 cup butter melted
  • 1 cup pecans chopped

Instructions

  • Preheat oven to 350 degrees.
  • In the bowl of an electric mixer, add pumpkin, sugar, cinnamon, ginger, nutmeg, evaporated milk and eggs.
  • Beat on low speed until completely combined.
  • Pour pumpkin mixture into 9" x 13" pan.
  • Sprinkle yellow cake mix on top of pumpkin mixture in an even layer.
  • Drizzle melted butter over cake mix. 
  • Sprinkle chopped pecans over melted butter and cake mix.  
  • Bake for one hour and allow to cool completely before serving.

Nutrition

Calories: 349kcal | Carbohydrates: 38g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 71mg | Sodium: 357mg | Potassium: 238mg | Fiber: 2g | Sugar: 23g | Vitamin A: 9015IU | Vitamin C: 2.8mg | Calcium: 150mg | Iron: 1.7mg

 

Reader Interactions

Comments

    • Melanie says

      Hi, Tammy - I haven't tried replacing the nuts with another ingredient but I think it would work with simply leaving them off.
      Reply

  5. Vik says

    I'd never heard of upside down pumpkin pie before so I decided to give this a try and I LOVED it! Beautiful taste and texture, definitely making it again
    Reply

  24. Tian says

    Loved this recipe. A friend made something similar so I went searching for a good recipe. I replaced pecans with crushed graham crackers since I'm not a huge fan of pecans. Turned out delicious! Thanks!!
    Reply

  26. Etty says

    Just a disaster, still in the oven more than an hour now and still running like water, the top didn't crumbs and the pumpkin is super wet. Had to try bcs I hate pumpkin pies, now I even hate it more. I am a grandmother and an excellent com and an excellent baker, not a beginner will never expirament recipes from the internet again .
    Reply

    • melanie says

      Hi, Etty! I'm so sorry you had issues with this recipe. I've been making it for years now and have never had any results like you've described. Would love to troubleshoot with you to see if we can figure out what went wrong. I just made this recipe earlier this afternoon with successful results. As for the topping, did you pour the dry cake mix over the pumpkin and then top with the melted butter? That's what should be making the crisp topping.
      Reply

    • Lindsey says

      Hmmm...sounds like user error. I'm a complete novice in the kitchen, but I found this recipe simple enough for even my limited skill set. Did you mix the cake mix? It should go on dry-- this is probably my favorite part of the recipe, the crispy, crumble topping. Delicious!
      Reply

  27. Nancie says

    I thought I would love it but I did not. It tasted okay but was not pretty. It was difficult to get out of the pan in one piece. I would not make it again.
    Reply

    • melanie says

      So sorry to hear that it wasn't a hit at your house, Nancie. I've never had any problem serving it though - would love to help you brainstorm what might've happened if you're interested!
      Reply

  29. Jocelyn @BruCrew Life says

    I have to agree with you...this is one of the best ways to do pumpkin pie. Although we always called it pumpkin dump cake or pumpkin crumble cake. I totally had forgotten about this one...thank you for the great reminder of why I love this dessert!
    Reply

  35. Gloria // Simply Gloria says

    Okay, that is too funny how you despise pumpkin pie! I'll be honest, too... I make it for the fam, but I won't eat it. But, I am seriously all about this one! I am getting my list ready for Thanksgiving (I host every single year and it's never too early to be prepared!), and this is seriously going on the dessert menu! (Pinning and printing) :)
    Reply

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