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Upside Down Pumpkin Pie
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It's like your favorite Fall dessert, just flipped over.
|1 can pumpkin puree, 29 oz.|
|1 box yellow cake mix|
|1 can evaporated milk, 12 oz.|
|1 1/2 cups granulated sugar|
|2 sticks butter, melted|
|1/4 teaspoon salt|
|1/4 teaspoon cloves|
|1/4 teaspoon nutmeg|
|2 teaspoons cinnamon|
|2 cups chopped pecans|
|Whipped cream, for serving|
- Preheat oven to 350° F.
- In a large mixing bowl, blend together pumpkin, evaporated milk, sugar, eggs, cinnamon, salt, nutmeg, and cloves. Pour into greased 9" x 13" pan. Sprinkle cake mix over the top; sprinkle with chopped pecans. Pour melted butter over entire dish.
- Bake for 60 minutes or until the center is mostly set. Let cool, then place in the refrigerator.
- Serve with whipped cream.
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