UPSIDE DOWN PUMPKIN PIE
This recipe is provided by Pat Moreno.
Pat’s Upside Down Pumpkin Pie won 3rd Place at this year’s Annual Harvest Festival
Pie Contest ~ October 11th, 2014
¾ cups sugar
3 eggs, beaten
1 large can pure pumpkin (29 oc.)
1 large can evaporated milk (15 oc)
2 tsp. Cinnamon
½ tsp. Ginger
¼ tsp. Cloves
½ tsp. Salt
1 yellow cake mix
1 cup chopped walnuts
2 sticks sweet unsalted butter, melted
Oil a 9×13 pan (or larger) and then cover bottom with wax paper cut to fit. (This makes cake easier to turn over and remove from pan after it is cooked)
Mix together all ingredients in Step 1 above and pour into wax paper lined pan.
Step 2, on top of pumpkin mixture sprinkle 1 box of yellow cake mix (dry). On top of this, sprinkle chopped walnuts and then pour the melted butter over entire pan. Bake for 55-60 minutes at 350. When testing for doneness cake will be moist due to pumpkin. Cool cake and then cover with
serving dish, flip over and peel off the wax paper. When cool, cut into squares. Serve with whipped cream or ice cream. Will stay fresh in refrigerator for several days or so I‘m told. Mine never lasts that long and I‘m sure yours won‘t either. Enjoy!