Wednesday, November 21, 2012

Upside Down Pumpkin Pie


I tried this tasty pumpkin recipe at a Christmas dinner several years ago.  It was so good that I begged my friend Julie to write it down and give it to me.  The toasted pecan topping and pumpkin are delicious together.  The best part is, Upside Down Pumpkin Pie is so easy to make.  You just mix a few ingredients with your can of pumpkin, and throw cake mix, pecans and melted butter on.  Simple and a great dish to add to your Thanksgiving feast!

Upside Down Pumpkin Pie

1 (20 oz.) can pumpkin
1 1/4 c. sugar
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. ground cloves
1 box yellow cake mix (Duncan Hines is the best)
1 (12 oz. can evaporated milk
3 eggs well beaten
1 c. pecan coarsely chopped
1 c. melted butter

Combine all ingredients, except cake mix, pecans, and melted butter.  Mix well and pour into greased 9x13 pan.  Sprinkle dry cake mix evenly over pumpkin mixture.  Top with pecan and drizzle melted butter over all.  Bake at 350 degrees for 1 hour.  Cool and serve with whipped cream.

Here are few of my other favorite pumpkin desserts.  They come from Mel's Kitchen Cafe..I love her blog!

Pumpkin Bars

Pumpkin Roll

And our favorite, the traditional pumpkin pie with our mom's pie crust.  So good!  I'm heading out to start my crust!  Happy Thanksgiving everyone!

2 comments:

Louisem said...

Yum.. just printed it out to try. Love easy recipes like this. Happy Thanksgiving!

Candace & Nicole said...

Thanks Louise, it is a super easy recipe. Happy Thanksgiving!

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