Inside Out Upside Down Pumpkin Pie Recipes

S'MORES PUMPKIN PIE

Steps:

• Set the oven to broil.
• Combine the chocolate chips and whipping cream in a microwave-safe bowl. Microwave on high for 1 minute to 70 seconds. Whisk together until completely combined and smooth.
• Using a spatula, spread the chocolate ganache over the top of the pie.
• Top with the marshmallows, then broil until the marshmallows are golden brown and perfectly toasted, about 3 minutes.

UPSIDE DOWN PUMPKIN CAKE

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.

EASY UPSIDE DOWN PUMPKIN PIE

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.

STREUSEL TOPPED PUMPKIN PIE

Steps:

• HEAT oven to 425 degrees F. Whisk together pumpkin, sweetened condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt in large bowl. Pour into crust.
• BAKE 15 minutes. While pie is baking, combine brown sugar, flour and remaining 1/2 teaspoon cinnamon in small bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts.
• REMOVE pie from oven; reduce oven to 350 degrees F. Sprinkle streusel mixture over pie.
• BAKE 40 minutes or until set. Cool. Serve warm or at room temperature. Top with whipped cream, if desired.

UPSIDE-DOWN PUMPKIN PIE

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!

APPLE-PUMPKIN UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°. Let eggs stand at room temperature 30 minutes. In a microwave, melt 2 tablespoons butter. Stir in 2 tablespoons sugar and 1/2 teaspoon cinnamon; spread mixture into a 9-in. pie plate. Arrange apples in a single layer over butter mixture., Cream remaining butter and remaining sugar until light and fluffy, 5-7 minutes. Beat in pumpkin. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking soda, salt and remaining cinnamon; add to creamed mixture alternately with buttermilk, beating well after each addition., Spread batter evenly over apples. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Loosen sides of cake from pie plate with a knife. Cool 10 minutes before inverting onto a serving plate. Serve warm and, if desired, with vanilla ice cream.

UPSIDE-DOWN MUG PUMPKIN PIE

Steps:

• Spray bottom of microwavable mug (about 12 oz) with cooking spray. In small bowl, beat egg, pumpkin and whipping cream with whisk; add brown sugar, flour and pumpkin pie spice, and mix well.
• Pour batter into mug. Microwave uncovered on Medium (50%) 3 minutes; if needed, microwave in additional 15-second increments, until edge slightly pulls away from mug and top is nearly set. Cool 10 minutes. Refrigerate until cool, at least 2 hours or overnight.
• To serve, carefully run knife around edge of pumpkin pie to loosen; turn onto small plate. Top with crushed cinnamon graham crackers. Top with whipped cream.

PUMPKIN UPSIDE DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with parchment paper or aluminum foil.
• In a large bowl, stir together the pumpkin, sugar and eggs. Mix in the evaporated milk and pumpkin pie spice; pour into the prepared pan.
• Sprinkle the dry cake mix over the pumpkin and then drizzle melted butter over the cake mix.
• Bake for 1 hour in the preheated oven, or until a knife inserted into the cake comes out clean. Cool, then invert onto a serving dish. Serve with whipped topping.

UPSIDE-DOWN PUMPKIN PECAN TARTS

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.