I really enjoy cooking and experimenting with different recipes…especially in the fall and winter when I can use the oven and fill the house with wonderful aromas. I always feel a twinge of guilt using the oven on a hot summer day with the AC running! That said, today being cold and damp I decided to make an old family favorite, upside down pumpkin pie. It’s quite simple and somewhat kid-friendly so give it try if you’re looking for a unique and delicious dessert!

You will need :

9 x 12 baking pan
Large bowl
Whisk ( to beat eggs )
Large spoon

1 box yellow cake mix ( I use generic for this )
1 can pumpkin ( 29 oz size )
1-1/4 cup sugar
2 tsp cinnamon
½ tsp ginger
1 can evaporated milk ( 13 oz size )
3 eggs ( beat well )
1 tsp nutmeg
1 cup chopped walnuts or pecans
1 cup butter, melted
Whipped topping ( I use Cool Whip )

Beat eggs first in large bowl, then combine all the ingredients except the cake mix, nuts and butter. Mix well and pour into a 9 x 12” baking dish. Sprinkle the cake mix evenly over the top.Top with the nuts and drizzle the melted butter over all.

Bake at 350* for 55-60 minutes

Cool and serve with whipped topping. Enjoy!

Cover and refrigerate any leftovers.