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hope ya don't mind, but i got turned on to this and it came out sooooooo smoothe...
Upside Down Pumpkin Pecan Pie
In this fabulous pie, cake and pecans form a crunchy crust for a creamy pumpkin custard. To make 2 pies just double the recipe.
½ can (1 ¾ cups) Pumpkin
½ of a 12oz. can (2/3 cup) evaporated milk
½ cup golden brown sugar
¼ cup granulated sugar
2 large eggs
2 teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
½ teaspoon salt
½ of a 18.25 oz package (1¾ cups) yellow cake mix with pudding… I can’t find cake mix with pudding in it anymore so I add a small package of instant vanilla pudding to the cake mix..
¾ cup chopped pecans
¼ pound (1 stick) unsalted butter or margarine, melted
Whipped cream for serving, if desired.. hell yeah!!!
To make filling, in a large bowl, whisk together pumpkin, milk, sugar, eggs, pie spice, cinnamon and salt.
Grease a 9” pie dish. Line with a 14” piece of waxed paper. Pour filling into paper.
Sprinkle top with cake mix and then with nuts. Drizzle melted butter over.
Bake in center of oven at 325º F for 55 to 60 minutes or until the top is deeply browned and a knife inserted near the center comes out clean. Don’t overbake!
Cool: refrigerate for 4 hours or overnight. To serve, turn upside down onto a platter. Remove pie dish and waxed paper.
Makes 8 servings
Note: I always make two pies so I don’t waste the other ½ can pumpkin…and then you can use the whole box of cake mix also. Use the small package of instant pudding for the 2 pies…Also ..put foil on a baking sheet as this makes a very full pie pan….
this pie is to die for…enjoy!!!
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