Upside Down Pumpkin Pecan Pie Recipes

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EASY UPSIDE DOWN PUMPKIN PIE



Easy Upside Down Pumpkin Pie image

This recipe is one of those that is so simple you think it can't possibly be this yummy, but you're wrong. You will be asked to bring this with you everywhere you go once you start making it. The top crust couldn't be easier and guests will just be blown away. Or if you're like my SIL you just make it for yourself and don't share with anyone :0)

Provided by Autism Mommy

Categories     Pie

Time 55m

Yield 12 serving(s)

Number Of Ingredients 9

12 ounces evaporated milk
29 ounces pumpkin
3 eggs
1 cup sugar
1 teaspoon cinnamon
1 teaspoon salt
1 (18 1/4 ounce) box yellow cake mix
1 cup butter, melted
1 cup chopped pecans (optional)

Steps:

  • Heat oven to 350.
  • In large bowl combine evaporated milk, pumpkin, eggs, sugar, cinnamon and salt; mix well.
  • Pour mixture into greased 9x13 dish.
  • Sprinkle with entire box of dry cake mix.
  • Drizzle melted butter over entire pan.
  • Sprinkle with nuts.
  • Bake for 50-60 minutes.
  • Allow to cool before serving.

UPSIDE-DOWN PUMPKIN PECAN TARTS



Upside-Down Pumpkin Pecan Tarts image

These flaky phyllo treats with a rich pumpkin filling are a fantastic twist on pumpkin pie and can be prepared a day ahead. -Darlene Buerger, Peoria, Arizona

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 12 tarts.

Number Of Ingredients 13

1-1/4 cups melted butter, divided
1/3 cup packed brown sugar
1/4 cup maple syrup
1/2 cup chopped pecans
12 ounces cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
3/4 cup canned pumpkin
2 tablespoons all-purpose flour
2 teaspoons pumpkin pie spice
36 sheets phyllo dough (14x9-inch size)
Optional: Whipped cream and additional pumpkin pie spice

Steps:

  • Preheat oven to 325°. In a small bowl, combine 1/4 cup melted butter, brown sugar and maple syrup. Divide among 12 greased jumbo muffin cups. Sprinkle with pecans; set aside., In a large bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs, 1 at a time, until blended. Remove 1 cup for filling. Stir in pumpkin, flour and pie spice to remaining cream cheese mixture; set aside., Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 5 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Cut sheet stack in half, forming two 9x7-in. rectangles. Carefully press each stack into a prepared muffin cup. Repeat with remaining phyllo., Spoon 1 heaping tablespoon plain cream cheese mixture into each phyllo cup. Top with 3 tablespoons pumpkin mixture. Pinch corners of phyllo together and twist to seal; brush with remaining butter. Bake until golden brown, 45-50 minutes. Cool 5 minutes before inverting onto wire racks to cool completely. If desired, serve with whipped cream and sprinkle with additional pumpkin pie spice.

Nutrition Facts : Calories 487 calories, Fat 34g fat (18g saturated fat), Cholesterol 111mg cholesterol, Sodium 392mg sodium, Carbohydrate 42g carbohydrate (22g sugars, Fiber 2g fiber), Protein 7g protein.

UPSIDE-DOWN PUMPKIN PIE



Upside-Down Pumpkin Pie image

Provided by Food Network

Categories     dessert

Time 3h

Yield 8 servings

Number Of Ingredients 8

1 (15-ounce) can pure pumpkin
1 (12-ounce) can evaporated fat-free milk
1/2 cup fat-free liquid egg substitute
2/3 cup granulated sugar
2 teaspoons pumpkin pie spice
2 sheets (8 crackers) low-fat cinnamon graham crackers, finely crushed
Fat-free whipped topping (from an aerosol canister), for optional topping
Cinnamon, for optional topping

Steps:

  • Preheat the oven to 350 degrees F. Combine all of the ingredients except the graham crackers and optional ingredients in a bowl, and mix thoroughly. Place the mixture in a deep-dish pie pan sprayed lightly with nonstick spray, and bake in the oven for 45 minutes. (It will remain a little soft, like pie filling.) Refrigerate until completely chilled and firm, at least 2 hours. Top evenly with crushed graham crackers. Add whipped topping and cinnamon, if you like. Serve and enjoy!

UPSIDE-DOWN PUMPKIN PECAN PIE



Upside-Down Pumpkin Pecan Pie image

This pie is a different twist on the normal pumpkin pie. It is served upside down with a homemade caramel sauce and vanilla-flavored whipped cream. Garnish with pecan halves. I never have any leftovers when I bring this places.

Provided by sableguy

Categories     Fruits and Vegetables     Vegetables     Squash

Time 3h21m

Yield 20

Number Of Ingredients 16

cooking spray
2 (15 ounce) cans pumpkin puree
1 cup white sugar
⅔ cup evaporated milk
3 eggs
2 teaspoons ground cinnamon
½ teaspoon salt
1 (18.25 ounce) box yellow cake mix
1 cup butter, melted
1 ½ cups coarsely chopped pecans
1 cup butter
2 cups packed brown sugar
1 cup heavy whipping cream
2 cups heavy whipping cream
1 tablespoon confectioners' sugar
1 ½ teaspoons vanilla extract

Steps:

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

Nutrition Facts : Calories 615.9 calories, Carbohydrate 58.9 g, Cholesterol 128.6 mg, Fat 42 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 21.5 g, Sodium 500.6 mg, Sugar 45.6 g

INSIDE OUT, UPSIDE DOWN PUMPKIN PIE



Inside Out, Upside Down Pumpkin Pie image

Provided by Food Network

Categories     dessert

Time 55m

Yield 17 (4-ounce) servings

Number Of Ingredients 11

26 ounces canned pumpkin
6 whole eggs
10 ounces granulated sugar
4 ounces brown sugar
1/2 ounce cornstarch
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
Pinch salt
20 ounces milk
2 ounces heavy cream

Steps:

  • Preheat oven to 350 degrees F. Mix pumpkin filling and eggs thoroughly. Combine all dry ingredients together and sift so there are no lumps. Add sifted dry ingredients to pumpkin mixture and mix well. Gradually add the milk and cream. Pour into 4-ounce bomb molds. Bake for 35 to 40 minutes, until set in the center.

UPSIDE-DOWN SOUTHERN APPLE PECAN PIE



Upside-down Southern Apple Pecan Pie image

Make and share this Upside-down Southern Apple Pecan Pie recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Pie

Time 1h

Yield 1 9inch pie

Number Of Ingredients 11

1/4 cup butter or 1/4 cup margarine, softened
2/3 cup pecan halves
2/3 cup brown sugar, firmly packed
1 double crust pie crust
6 cups cooking apples, peeled and sliced (about 1-1/2 pounds)
1 lemon, juice of
1/3 cup brown sugar, firmly packed
1 tablespoon flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Steps:

  • Spoon butter in bottom of a 9-inch pie plate.
  • Arrange pecan halves around bottom of pan.
  • Sprinkle 2/3 cup brown sugar over pecans.
  • Press one of the prepared pie crusts into bottom and along sides of the pan (over the pecans and sugar); trim off excess pastry.
  • In a bowl, combine apples and lemon.
  • Combine 1/3 cup brown sugar and remaining ingredients; toss gently, and add/mix in with the apples.
  • Spoon the apple mixture evenly over the crust in the pie pan.
  • Top with remaining pie pastry; fold edges over and flute.
  • Prick the crust a few times with a fork.
  • Bake at 450 degrees for 10 minutes.
  • Reduce the oven temperature to 350 degrees, and bake for another 30-40 minutes.
  • Cool 5 minutes, then turn the pie upside down on a pie plate.

UPSIDE-DOWN PECAN PIE



Upside-Down Pecan Pie image

This confection is for the pecan-pie fan who prefers nuts and caramel to the traditional butterscotch filling. Serve it warm with a scoop of vanilla ice cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 10-inch pie

Number Of Ingredients 8

12 tablespoons (1 1/2 sticks) unsalted butter
1/2 cup honey
1 cup packed light-brown sugar
1/4 cup granulated sugar
4 cups pecan halves (about 1 pound)
3/4 cup heavy cream
All-purpose flour, for dusting
1/2 recipe Pate Brisee for Upside-Down Pecan Pie

Steps:

  • In a 10-inch cast-iron skillet over medium heat, combine butter, honey, and sugars. Bring to a boil; let boil for 4 minutes. Add pecans and heavy cream, and boil 3 minutes more. Remove from heat, and set aside. Let stand about 30 minutes to cool. Using a wooden spoon, gently mound pecans and caramel slightly in center of skillet, leaving a gap between pecans and edge of skillet.
  • Preheat the oven to 425 degrees.with rack in the top third. On a clean, lightly floured work surface, roll out one disk of prepared chilled pastry to approximately a 7/8-inch-thick, 13-inch-diameter circle. Place the pastry over the skillet, carefully tucking the dough down against the edge of the skillet and around the edges of the mound of pecans. Trim the excess dough.
  • Place two rimmed baking sheets, one on top of the other, underneath the skillet to catch any drips while the pie bakes and to provide insulation for the caramel. Place skillet in the oven, and bake pie until the dough is just turning golden brown, about 10 minutes. Reduce heat to 350 degrees, and continue baking until the pastry is cooked through and the caramel is bubbling up around the edges of the skillet, about 30 minutes more.
  • Remove the pie from the oven, and let cool about 20 minutes. Carefully invert the pie onto a parchment-lined tray or baking sheet (the pie is easy to transfer to serving plate once it has been inverted). Be careful inverting pie; the caramel is very hot. If the pie does not release easily from skillet, heat the skillet over medium heat for about 30 seconds. Serve warm.

UPSIDE DOWN PUMPKIN CAKE



Upside Down Pumpkin Cake image

This has become my family's favorite dessert at Thanksgiving, taking the place of pumpkin pie! Walnuts can be substituted for pecans.

Provided by JCAIN2U

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 8

Number Of Ingredients 10

1 (29 ounce) can pumpkin puree
2 teaspoons ground cinnamon
½ teaspoon ground cloves
salt to taste
1 ¾ cups white sugar
3 eggs
1 (12 fluid ounce) can evaporated milk
1 (18.25 ounce) package yellow cake mix with pudding
1 cup chopped pecans
1 cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a mixing bowl, blend pumpkin, cinnamon, cloves, salt, sugar, eggs and milk. Pour mixture into a 9x13 inch baking dish. Sprinkle dry cake mix and nuts over the batter. Pour melted butter over the cake.
  • Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes and let cool. The cake will be "liquidy" at first, but will solidify as it cools.

Nutrition Facts : Calories 860.6 calories, Carbohydrate 106.6 g, Cholesterol 155.5 mg, Fat 46 g, Fiber 3.5 g, Protein 10.7 g, SaturatedFat 19.4 g, Sodium 662.8 mg, Sugar 78.3 g

PECAN PIE UPSIDE-DOWN CAKE



Pecan Pie Upside-Down Cake image

We love upside-down cakes, and this unbeatable combination of pecan pie and upside-down cake is no exception. Brown sugar, melted butter and pecan halves are mixed together and spread in a cake pan, which then gets topped with a sweet Bisquick™ batter, baked, and drizzled with a powdered sugar-milk glaze. The end result is a gooey pecan pie layer that sits atop a fluffy-yet dense-cake, instead of a pie crust. This dessert is a wonderful treat for fall (or all year-round for pecan pie lovers!) and tastes especially delightful when served with a side of from-scratch sweetened whipped cream. We love this cake as a sweet addition to any meal-either a post-dinner treat or even as a star of your next brunch party!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 8

Number Of Ingredients 12

1/3 cup butter, melted
1/2 cup packed brown sugar
1 tablespoon water
1 cup pecan halves
1 1/2 cups Original Bisquick™ mix
1/2 cup granulated sugar
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1 egg
1/2 cup powdered sugar
2 to 3 teaspoons milk

Steps:

  • Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray; line with cooking parchment paper.
  • In medium bowl, stir melted butter, brown sugar and water until well blended. Stir in pecans to coat evenly. Pour into pan, and spread pecans in an even layer; set aside.
  • In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter evenly over pecan mixture in pan.
  • Bake 29 to 34 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool pan on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Replace any pecans that may still be in pan on top of cake. Cool 15 minutes.
  • In small bowl, mix powdered sugar and 2 teaspoons of the milk until well blended. If too thick to drizzle, add additional milk, 1/4 teaspoon at a time. Drizzle with fork over top. For 8 servings, cut into 8 wedges. Store loosely covered in refrigerator.

Nutrition Facts : Calories 430, Carbohydrate 52 g, Cholesterol 45 mg, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Slice, Sodium 300 mg, Sugar 36 g, TransFat 0 g

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