Got this recipe from my sister-in-law a few years ago. It's fast and tastes wonderful. I make some whipped cream to go on top that's flavored with grade A amber maple syrup. The maple, pecans, and pumpkin really complement each other.
Upside down Pumpkin Pie
1 29oz can of solid pack pumpkin
1 ¼ C. Sugar
2 t. Cinnamon
½ t. Ginger
1 t. Nutmeg
1 12oz can of evaporated milk
3 eggs – well beaten
Mix together well and pour into a 13X9” greased baking pan.
1 box yellow cake mix
1 C. Pecans
1 C. Melted Butter
Sprinkle dry yellow cake mix on top of pumpkin mixture. Sprinkle top with nuts and melted butter. Bake at 350 deg. for 1 hour.
Upside down Pumpkin Pie
1 29oz can of solid pack pumpkin
1 ¼ C. Sugar
2 t. Cinnamon
½ t. Ginger
1 t. Nutmeg
1 12oz can of evaporated milk
3 eggs – well beaten
Mix together well and pour into a 13X9” greased baking pan.
1 box yellow cake mix
1 C. Pecans
1 C. Melted Butter
Sprinkle dry yellow cake mix on top of pumpkin mixture. Sprinkle top with nuts and melted butter. Bake at 350 deg. for 1 hour.