Best 7 Inside Out Upside Down Pumpkin Pie Recipes
Searching for an extraordinary dessert that is sure to impress your family and friends? Look no further than the inside out upside down pumpkin pie. This unique twist on the classic pumpkin pie features a flaky crust that encapsulates a gooey pumpkin filling and a layer of caramelized sugar pecans. The result is a visually stunning and delectable treat that is perfect for any occasion. In this article, we will guide you through the process of creating this culinary masterpiece, from gathering the necessary ingredients to mastering the intricate baking techniques involved. So, get ready to embark on a delicious journey as we explore the inside out upside down pumpkin pie, a delightful dessert that is sure to satisfy your sweet cravings.
Check out the recipes below so you can choose the best recipe for yourself!
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!
UPSIDE-DOWN MUG PUMPKIN PIE
This fresh take on pumpkin pie satisfies an individual craving without having to make an entire pie. Make this up in the morning so you have an after-dinner dessert waiting for you.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 1
Number Of Ingredients 8
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.
Nutrition Facts : Calories 300, Carbohydrate 41 g, Cholesterol 205 mg, Fat 1 1/2, Fiber 3 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 32 g, TransFat 0 g
APPLE PIE UPSIDE-DOWN PUMPKIN CAKE
Fresh apples and pumpkin come together in this upside-down dessert that makes 2 cakes, so it's sure to be a crowd pleaser!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottom and sides of 2 (8-inch) round cake pans with cooking spray; line bottom with cooking parchment paper.
- In each cake pan, stir 1/4 cup melted butter, 1/2 cup brown sugar and 2 tablespoons water until well blended. Arrange 1 cup apple slices over brown sugar mixture in each pan; set aside.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Spread 2 cups cake batter over apple slices in each pan.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Run knife around side of pans to loosen cakes. Cool pans on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Repeat with remaining cake. Serve cakes warm with whipped cream.
Nutrition Facts : Calories 290, Carbohydrate 39 g, Cholesterol 40 mg, Fat 3, Fiber 1 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 27 g, TransFat 0 g
EASY UPSIDE DOWN PUMPKIN PIE
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
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.
PUMPKIN UPSIDE-DOWN CAKE
Make and share this Pumpkin Upside-Down Cake recipe from Food.com.
Provided by Mary Scheffert
Categories Dessert
Time 1h20m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Combine eggs, pumpkin, evaporated milk, cinnamon, ginger, nutmeg, salt& sugar until well combined, and pour into an ungreased 13x9 baking dish.
- Sprinkle dry cake mix on top of pumpkin mixture, drizzle with butter.
- Bake 30 minutes.
- Sprinkle nuts on top& bake for another 30 minutes.
UPSIDE DOWN PUMPKIN CAKE
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
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
UPSIDE-DOWN PUMPKIN PECAN PIE
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
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
Tips:
- Choose the right pumpkin. Sugar pie pumpkins or small, firm pumpkins are best for making pumpkin puree. Avoid using large, carving pumpkins, as they have a stringier texture and less flavor.
- Make your own pumpkin puree. It's easy to make your own pumpkin puree at home. Simply roast a pumpkin until tender, then scoop out the flesh and puree it in a food processor or blender.
- Use a combination of spices. Pumpkin pie spice is a classic blend of spices that includes cinnamon, nutmeg, ginger, cloves, and allspice. You can also add other spices to your liking, such as cardamom, mace, or star anise.
- Don't overmix the batter. Overmixing the batter will make the pie tough. Stir just until the ingredients are combined.
- Bake the pie in a preheated oven. This will help the pie to bake evenly.
- Let the pie cool completely before serving. This will allow the pie to set and the flavors to meld.
Conclusion:
Inside-out upside-down pumpkin pie is a delicious and unique twist on the classic pumpkin pie. It's easy to make and perfect for any occasion. So next time you're in the mood for a pumpkin pie, give this recipe a try!
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