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Upside Down Pumpkin Pecan Pie

  • 1serving

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Source: www.hungrymonster.comReport recipe

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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 1/2 cups pumpkin pie mix

  3. 1 3/4 cups yellow cake mix with pudding

  4. 3/4 cup chopped pecans

  5. marbleized chocolate leaves for garnish, optional

  6. 1 teaspoon cinnamon

  7. 1/3 cup regular or low-fat evaporated milk

  8. 1/3 cup golden brown sugar -- packed

  9. whipped cream for serving -- optional

  10. 1/4 pound unsalted butter or margarine -- (1 stick) melted

  11. 2 large eggs

Instructions Jump to Ingredients ↑

  1. Place rack in center of oven and preheat to 350 degrees. Spray or grease a 9-inch pie dish. Line with a 14-inch piece of waxed paper.

  2. In a large bowl, whisk together the pumpkin, milk, sugar, eggs, cinnamon and 1/4 teaspoon salt. Pour into pan.

  3. Sprinkle with cake mix. Sprinkle with nuts and drizzle melted butter over.

  4. Bake 55 to 60 minutes or until top is golden.

  5. Cool at least 4 hours or overnight. Invert onto serving platter and remove waxed paper. (Pie may be refrigerated up to 2 days or frozen.) Serve at room temperature.

  6. If desired, garnish with whipped cream and Marbleized Chocolate Leaves.

  7. Prep Time: 15 minutes Cook Time: 55 to 60 minutes Makes: 6 to 8 servings Prep Notes: Pie should be made at least 4 hours ahead. It may be refrigerated up to 2 days or frozen.

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