Upside Down Pumpkin Pie

The following is a guest post from regular contributor, Melanie at Melanie Makes.

upside down pumpkin pie recipe

With Thanksgiving just around the corner for my friends in Canada and a few short months away for me, I thought it totally acceptable to share one of my favorite pumpkin recipes.  The one that is the required dessert for our Thanksgiving meal, no matter what other sweets and treats may be served.

upside down pumpkin pie 4

This is where I need to be completely honest.  I despise pumpkin pie.  DESPISE.  I’d never choose to eat a slice, even if it were the last pie on Earth.  No thank you.  But this Upside Down Pumpkin Pie?  I’ll take the largest serving that you’re willing to serve me.

So what’s the difference between my recipe and a traditional pie?  As the name implies, my dessert has it’s crust like topping on top and the pumpkin filling on the bottom.  The pumpkin filling is the typical blend of the usual spice suspects, but the crunchy topping?  Oh, it had me at hello.  If I could figure out how to make the topping only of this dessert I would be an absolute heaven.  A boxed yellow cake mix is sprinkled on top of the pumpkin mixture, flooded with melted butter and then topped in chopped pecans.  Sounds divine, doesn’t it?

upside down pumpkin pie 5

Upside Down Pumpkin Pie
  • 29 ounces pumpkin puree
  • 1-1/2 cups sugar
  • 2 teaspoons cinnamon
  • ¼ teaspoons ginger
  • 1 teaspoon nutmeg
  • 12 ounces evaporated milk
  • 3 eggs
  • 1 boxed yellow cake mix
  • 1 cup butter, melted
  • 1 cup pecans, chopped
  1. Preheat oven to 350 degrees.
  2. In the bowl of an electric mixer, stir together pumpkin, sugar, cinnamon, ginger, nutmeg, evaporated milk and eggs until combined.
  3. Pour pumpkin mixture into 9x13 pan.
  4. On top of pumpkin mixture, sprinkle yellow cake mix.
  5. Drizzle melted butter over cake mix and scatter pecans on top.
  6. Bake for one hour and allow to cool completely before serving.


upside down pumpkin pie 3

And of course, the must have cloud of whipped topping on top is an absolute must.  Don’t try and skip that part!

Do yourself, and your family, a favor and serve this Upside Down Pumpkin Pie at your Thanksgiving feast this year.  I promise, you’ll be extra thankful you did.

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You can find Melanie online at Melanie Makes where she documents cooking, creating and caring for her family.  Repeat.  Melanie lives in Cleveland, OH, with her husband, three children, two cats and Lizzie, the 15 year old turtle.


Filed under: Guest Bloggers, Recipes


4 Responses to Upside Down Pumpkin Pie

  1. 1
    Anna Wegner says

    I LOVE pumpkin pie. But a new twist is always fun to try, too. 🙂

    • 1.1
      Melanie says

      Thanks, Anna – I promise this version is better than the original!

  2. 2
    Andrea says

    Do you butter the pan before adding pumpkin mixture?

    • 2.1
      Melanie says

      Hi, Andrea!

      Nope! No need to butter or grease the pan in any way. 🙂


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