Rating: 5 stars
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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.


Recipe Summary

25 mins
56 mins
2 hrs
3 hrs 21 mins
2 9-inch pies


Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Caramel Sauce:
Whipped Cream Topping:


Instructions Checklist
  • 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.

Cook's Notes:

Substitute margarine for the butter if desired.

If making ahead, chill caramel sauce until ready to serve and reheat before serving.

Nutrition Facts

616 calories; protein 4.8g; carbohydrates 58.9g; fat 42g; cholesterol 128.6mg; sodium 500.6mg. Full Nutrition