Upside-Down Pumpkin Pecan Pie Recipe

Name: Upside-Down Pumpkin Pecan Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
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.
4
Bake in the preheated oven until golden brown, 50 to 60 minutes. Remove pans from the oven and let pies cool, about 2 hours.
5
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.
6
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.
7
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.
8
Slice chilled pies into wedges. Drizzle caramel sauce over wedges; top with a dollop of whipped cream.

2482

kcal

Calories

194

Fat

179

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: cooking spray, 2 (15 ounce) cans pumpkin puree, 1 cup white sugar, 2/3 cup evaporated milk, and more.

Yes, Upside-Down Pumpkin Pecan Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Upside-Down Pumpkin Pecan Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions