• Prep Time: 15 mins
  • Cooking Time: 50 mins
  • Serves: 24

Pumpkin Upside-Down Pie

  • Recipe Submitted by on

 Ingredients List

  • 1 can (29 ounces) solid-pack pumpkin
  • 2 cans (12 ounces each) evaporated or soy milk
  • 1-1/2 cups packed brown sugar
  • 4 Eggs
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 package spice cake mix (regular size)
  • 1/2 cup butter, melted
  • 1 to 1-1/2 cups coarsely chopped walnuts
  • Whipped cream


Preheat oven to 350°. In a large bowl, combine the first ten ingredients; beat on medium speed until smooth. Pour into an ungreased 13x9-in. baking dish. Sprinkle with dry cake mix. Drizzle butter over top; sprinkle with walnuts.
Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool 1 hour on a wire rack.
Refrigerate, covered, 3 hours or overnight. Cut into bars. Serve with whipped cream.

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