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Upside Down Pumpkin Pie

by on November 24, 2009 in Desserts November 24, 2009 Desserts
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Level: Easy

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Description

This is the easiest and yummiest pumpkin dessert you will EVER make. It’s a nice alternative to pumpkin pie, with all the same flavors.

Ingredients

  • 4 whole Large Eggs
  • 1 can (16 Oz. Can) Pumpkin Pie Filling
  • 2 teaspoons Pumpkin Pie Spice
  • 1 teaspoon Salt
  • 1-½ cup White Sugar
  • 12 ounces, fluid Evaporated Milk
  • 1 box (about 18 Oz. Size) Yellow Cake Mix, Unprepared
  • 1 cup Chopped Pecans (optional)
  • 2 sticks Butter, Melted

Preparation

Preheat oven to 350 F.

In a large bowl, combine eggs, pumpkin pie filling, pumpkin pie spice, salt, sugar and evaporated milk, blending well. Pour into an ungreased 13 x 9 baking dish. Sprinkle the dry cake mix over the top. Sprinkle nuts on top of the cake mix, if desired. Drizzle the butter all over the top, making sure to hit all the nooks and crannies. DO NOT STIR!

Bake at 350 F for about an hour. Serve with whipped cream or ice cream, or both.

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