Upside-Down Pumpkin Pecan Pie Tasty Recipes

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Upside-Down Pumpkin Pecan Pie

"This pie is a different twist on the normal pumpkin pie. It is served upside down with a homemade caramel sauce and vanilla-flavored whipped cream. Garnish with pecan halves. I never have any leftovers when I bring this places."

Ingredients :

• cooking spray
• 2 (15 ounce) cans pumpkin puree
• 1 cup white sugar
• 2/3 cup evaporated milk
• 3 eggs
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 (18.25 ounce) box yellow cake mix
• 1 cup butter, melted
• 1 1/2 cups coarsely chopped pecans
• Caramel Sauce:
• 1 cup butter
• 2 cups packed brown sugar
• 1 cup heavy whipping cream
• Whipped Cream Topping:
• 2 cups heavy whipping cream
• 1 tablespoon confectioners' sugar
• 1 1/2 teaspoons vanilla extract

Instructions :

Prep : 25M	Cook : 20M	Ready in : 3H21M

• Preheat oven to 350 degrees F (175 degrees C). Line bottoms and sides of two 9-inch pie pans with waxed paper. Spray with cooking spray.
• Combine pumpkin puree, white sugar, and evaporated milk in a large bowl. Add eggs, cinnamon, and salt; beat with an electric mixer until batter is smooth.
• Pour batter into prepared pans. Sprinkle yellow cake mix on top. Drizzle 1 cup melted butter over cake mix. Sprinkle pecans on top; press lightly into butter.
• Bake in the preheated oven until golden brown, 50 to 60 minutes. Remove pans from the oven and let pies cool, about 2 hours.
• Run a knife around the edges of the pans to loosen pies; invert onto serving plates. Peel off waxed paper. Place pies in the refrigerator.
• Melt 1 cup butter in a saucepan over low heat. Add brown sugar and 1 cup heavy cream; cook and stir until sugar is dissolved, 3 to 5 minutes. Simmer caramel sauce until smooth, about 3 minutes. Remove from heat.
• Beat 2 cups heavy cream in a chilled glass or metal bowl with an electric mixer until foamy. Add confectioners' sugar and vanilla gradually, beating until soft peaks form.
• Slice chilled pies into wedges. Drizzle caramel sauce over wedges; top with a dollop of whipped cream.

Notes :

• Substitute margarine for the butter if desired.
• If making ahead, chill caramel sauce until ready to serve and reheat before serving.

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