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Upside Down Pumpkin Pecan Pie
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| 1 can | Pumpkin, ?3 cups size |
| 1 can | evaporated milk |
| 1 cup | brown sugar |
| 4 | eggs |
| 4 tsp | pumpkin pie spice |
| 1 tsp | cinnamon |
| 1 tsp | salt |
| 1 box | yellow cake mix with pudding |
| 1 1/2 cups | chopped pecans |
| 2 sticks | butter, melted |
| margarine, alternative |
For filling: in large bowl whisk together, pumpkin, milk, sugars, eggs, spices and salt.
Grease 2 pie dishes. Line plates with waxed paper. Pour filling onto paper. Sprinkle 1/2 box of cake mix over each pie and then pecans. Drizzle melted butter on top of each pie. (1cup each)
Bake at 325 for 55-60 minutes or until knife comes out clean. Cool: refrigerate for 4 hours or overnight.
To serve: turn upside down on to serving plate. Remove dish and wax paper. Serve with whipped cream.
Recipe can be halved for only one pie.
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