Upside Down Pumpkin Pie -- Quad-Cities Online Recipe Book
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Upside Down Pumpkin Pie

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Ingredients

29-ounce can pumpkin (or 2 15-ounce cans)
1 cup sugar (for sugar free use 1 cup Splenda)
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon ginger
3 eggs, slightly beaten
12-ounce can evaporated milk
1 cup chopped pecans
1 package Betty Crocker yellow cake mix (with pudding)
3/4 cup melted butter or oleo

Instructions

Combine pumpkin, sugar, salt, cinnamon, nutmeg, ginger, eggs and evaporated milk until well mixed. Pour mixture into an oiled and floured 9 X 13 sheet cake pan or 10 X 15 jelly roll pan. Smooth until evenly distributed. Evenly distribute pecans over pumpkin mixture. Sprinkle dry cake mix over pumpkin and drizzle melted butter or oleo over top.

Bake at 350 degrees for one hour more or less until middle is almost set. (9 X 13 sheet cake pan -- 1 hour to 1 1/4 hours; 10 X 15 jelly roll pan -- 50 to 60 minutes) Remove from oven and let cool. Place in refrigerator until need--up to 2-3 days before if necessary. Add cool whip topping to each serving.

Sheet cake pan makes 12-15 servings. Jelly roll pan makes 20 servings.

Brenda Fikes, Illinois City




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