Upside Down Pumpkin Pie

My mother in-law made this one Thanksgiving about six years ago and I've made it every single year since then.  I now make it for both sides for Thanksgiving and sometimes on Christmas.  If you are a pie crust freak you might not prefer this recipe, but I personally am not obsessed with the traditional crust, so I love this!  This is super simple and quick to make and is a great end to a Thanksgiving feast.  One tip...don't forget to add the sugar.  I did that once recently, it's a little bitter!

Upside Down Pumpkin Pie
  • 1 28 oz can pumpkin puree (NOT pumpkin pie filling) or 2 14 oz cans
  • 3 eggs, beaten
  • 1 12 oz can evaporated milk
  • 1 1/4 c. sugar
  • 2 tsp cinnamon
  • 1 tsp. nutmeg
  • 1/2 tsp. ginger
  • 3/4 c. butter, melted
  • 1 yellow cake mix, dry
  • 1 1/2 c. chopped pecans or walnuts (optional)
Preheat the oven to 350.  In a large bowl mix together pumpkin, eggs, milk, sugar and spices.  Pour the pumpkin mixture into a 9x13 pan.  Sprinkle the yellow cake mix on top and use a fork to smooth out all lumps.  Drizzle the butter over the top of the cake mix and bake for 30 minutes on the middle oven rack.  If using nuts, remove the pie from the oven and sprinkle the nuts on, bake for another 30 minutes. (Bake for 60 minutes total regardless of using nuts or not.)  Remove from the oven and let cool completely before serving.  Top with freshly whipped cream or Cool Whip.


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