Upside-Down Pumpkin Pie
A warm, comforting upside-down pumpkin pie with rich spices, walnuts, and buttery cake topping, perfect for festive gatherings or cozy autumn desserts.
Ingredients
Instructions
- In a large bowl, mix pumpkin, sugar, cinnamon, ginger, nutmeg, evaporated milk, and beaten eggs.
- Pour the pumpkin mixture into a 9 x 13-inch baking dish.
- Sprinkle the dry cake mix evenly over the pumpkin mixture.
- Drizzle the melted butter over the top of the cake mix.
- Bake at 350°F (175°C) for 1 hour until golden and set.
- Serve warm or cooled, topped with Cool Whip or whipped cream.
- Freezes well for later enjoyment.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the pumpkin mixture. If you prefer a gluten-free option, use a gluten-free cake mix instead of the Pillsbury yellow cake mix. You can also substitute the walnuts with pecans or omit nuts entirely for a nut-free version. Ensure the pumpkin mixture is well combined for a smooth texture.
Serving Suggestions
Serve the Upside-Down Pumpkin Pie warm or at room temperature, topped with a generous dollop of Cool Whip or whipped cream for added indulgence. It pairs beautifully with a scoop of vanilla ice cream for a delightful dessert. Consider serving alongside a hot spiced cider or coffee for a cozy fall gathering.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place individual servings in the microwave for about 30 seconds or until warmed through. For longer storage, this dish freezes well; wrap it tightly and store for up to 3 months. Thaw in the fridge overnight before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Upside-Down Pumpkin Pie contains roughly 464 calories, with 5g protein, 45g carbohydrates, and 31g fat. It is an excellent source of vitamin C (31% of the Daily Value), vitamin A (26% of the Daily Value), and dietary fiber (21% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 496mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How can I make this recipe dairy-free?
To make this recipe dairy-free, substitute the evaporated milk with coconut milk or almond milk. Additionally, use a dairy-free butter alternative in place of the melted butter. This will help maintain the rich flavors while accommodating dairy-free diets.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).