Zutaten für Easy Upside Down Pumpkin Pie
- 1 (12 ounce) can evaporated milk
- 1 (15 ounce) can pumpkin puree
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Yellow Cake Mix
- 1/2 cup (1 stick) unsalted butter, melted
- Pecans
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Zubereitung von Easy Upside Down Pumpkin Pie
- Preheat oven to 350°F (175°C).
- Grease a 9x13 inch baking dish.
- In a large bowl, whisk together 1 (12 ounce) can evaporated milk, 1 (15 ounce) can pumpkin puree, 2 large eggs, 1 cup granulated sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt.
- Pour the pumpkin mixture into the prepared baking dish.
- Sprinkle the entire box (15.25 ounces) of your favorite yellow or white cake mix evenly over the pumpkin mixture.
- Melt 1/2 cup (1 stick) of unsalted butter and drizzle evenly over the cake mix.
- Sprinkle 1/2 cup chopped pecans or walnuts over the butter.
- Bake for 50-60 minutes, or until a knife inserted into the center comes out clean.
- Let cool completely before inverting onto a serving platter. Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
145g
Fat
60g
Carbs
19g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Very Low Carbs Pies And Tarts Desserts Vegetables American Easy Beginner Cook Heirloom Historical Holiday Event Winter Pies Dietary Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low Calorie Comfort Food Low Carb Low In Something Taste Mood 3 Steps Or Less
