UPSIDE DOWN PUMPKIN PIE
By margierau
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5/5
(1 Votes)
Ingredients
- FOR THE FIRST LAYER:
- 1 (15 OZ) CAN 100% PURE PUMPKIN
- 1 (5 OZ) CAN EVAPORATED MILK
- 1 CUP SUGAR
- 3 EGGS
- 2 TSP. CINNAMON
- 1 . SPRAY 9 X 13 INCH PAN WITH COOKING SPRAY, THEN LINE THE PAN WITH PARCHMENT PAPER.
- 2 . MIX PUMPKIN, EVAPORATED MILK, SUGAR, EGGS AND CINNAMON TOGETHER IN MEDIUM BOWL. STIR UNTIL WELL BLENDED. POUR INTO LINED BAKING PAN.
- FOR THE SECOND LAYER:
- 1 BOX YELLOW CAKE MIX
- 1/2 CUP CHOPPED PECANS
- 2 STICKS BUTTER (MELTED)
- 1 . SPRINKLE DRY CAKE MIX OVER PUMPKIN MIXTURE. SPRINKLE PECANS OVER CAKE MIX. DRIZZLE BUTTER OVER PECANS.
- 2 . BAKE IN PREHEATED 350 DEGREE OVEN FOR 45 TO 50 MINUTES. LET COOL IN PAN, THEN INVERT ONTO SERVING TRAY AND REMOVE PARCHMENT PAPER.
- FOR THE TOPPING:
- 8 OZ CREAM CHEESE, SOFTENED TO ROOM TEMPERATURE
- 1 CUP SUGAR * CAN USE LESS IF DESIRED
- 1 SMALL CONTAINER OF WHIPPED TOPPING
- 1/2 TSP. VANILLA
- 1 . MIX CREAM CHEESE AND SUGAR TOGETHER WITH A MIXER UNTIL WELL BLENDED. FOLD IN WHIPPED TOPPING AND VANILLA.
- 2 . CAKE CAN BE FROSTED WITH THE TOPPING OR SERVED THE TOPPING A DISH AND ADD A SMALL DOLLOP OF THE CREAM OVER THE CUTE PIECES OF CAKE.
Details
Preparation
Step 1
SEE LAYERS ABOVE
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