Upside Down Pumpkin Pie

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: servings

Calories: 349kcal

Author: Melanie Bauer | Melanie Makes

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

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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.

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