Name: Upside-Down Pumpkin Pie
Yield: 4 servings
Ingredients: 2 (15 oz.) cans pumpkin pie filling; 1 1/4 c. sugar; 1/2 tsp. ginger; 1 (12 oz.) can evaporated milk; 1 c. chopped nuts; 2 tsp. cinnamon; 1 tsp. nutmeg; 3 eggs; 1 pkg. yellow cake mix; 1 c. melted oleo

2 (15 oz.) cans pumpkin pie filling

1 1/4 c. sugar

1/2 tsp. ginger

1 (12 oz.) can evaporated milk

1 c. chopped nuts

2 tsp. cinnamon

1 tsp. nutmeg

3 eggs

1 pkg. yellow cake mix

1 c. melted oleo

Upside-Down Pumpkin Pie

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