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.
INSIDE OUT, UPSIDE DOWN PUMPKIN PIE
Provided by Food Network
Categories dessert
Time 55m
Yield 17 (4-ounce) servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Mix pumpkin filling and eggs thoroughly. Combine all dry ingredients together and sift so there are no lumps. Add sifted dry ingredients to pumpkin mixture and mix well. Gradually add the milk and cream. Pour into 4-ounce bomb molds. Bake for 35 to 40 minutes, until set in the center.
UPSIDE-DOWN TAMALE PIE
I've used a chunky salsa with plenty of built-in seasonings as the basis of the meat filling. I could have used a cornbread mix for the topping, but I find them too sweet. Besides, it's easy to do a from-scratch cornbread if you assemble the components while the meat filling cooks.
Provided by Food Network
Categories main-dish
Yield Makes 6 servings
Number Of Ingredients 25
Steps:
- Preheat oven to 400 degrees F.
- To prepare meat filling, heat oil in 11- to 12-inch, deep, oven-proof skillet over moderate heat 1 minute. Add onions, garlic, and stir-fry mix and cook, stirring, until onions are limp and golden, 5 to 8 minutes. Add chili powder, oregano, and beef, breaking up clumps. Cover and cook 10 minutes. Blend in flour, add salsa and tomato paste, stirring well to incorporate, then add corn and simmer uncovered 5 to 10 minutes, stirring often, until meat shows no signs of pink. Season to taste with salt and pepper, mix in cilantro, and set off heat.
- To prepare corn bread topping, combine flour, cornmeal, and all remaining dry ingredients in bowl and make well in center. Combine buttermilk, oil, and egg in 1-quart measure, dump into well in dry ingredients, and mix briskly just until dough holds together. Spread on top of meat filling, leaving 1- to 1 1/2-inch margin all round.
- Bake uncovered until bubbly and brown, 15 to 20 minutes. Serve at once.
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!
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.
THANKSGIVING PIECAKEN
Can't decide between cake or pie for dessert? Don't. This epic confection hits all the right flavor notes, textures and will undoubtedly be the most impressive dessert you ever make.
Provided by Zac Young
Categories Pie
Time 5h30m
Yield 1 8 inch cake, 8-12 serving(s)
Number Of Ingredients 23
Steps:
- Preheat the oven to 350.
- Spray a 8" cake pan with non stick spray and line with a round of parchment paper.
- Make the Apple Topping:.
- Peel, core and cut it into quarters. Slice each quarter into very thin (1/16") slices. Melt the butter in the microwave. In a bowl, toss the butter, brown sugar and apples together. Spread the apple mixture into a thin layer in the bottom of the prepared cake pan and bake in the oven for 10 minutes; The sugar and butter should be melted and the apples should start to soften. There may be a little liquid that has seeped out of the apples, that is fine.
- Let the pan cool while you make the cake.
- Make the Spice Cake:.
- Put the flour, baking powder, baking soda, salt, and spices in a medium bowl and whisk until blended together. In a large mixing bowl whisk the oil and sugar together, it's actually easier to do this by hand than with an electric mixer. If you really like the mixer, use it. Add both of the eggs and whisk until smooth, you don't have to spend a lot of time on this, just whisk it together. Add the buttermilk and vanilla and whisk until incorporated. Add the dry ingredients in two installments, whisking until blended.
- Carefully pour the batter over the apple layer. If you dump it on top, you run the risk of displacing the apples and ruining the pretty apple design! (it will still taste good).
- Return the pan to the oven and bake at 350 degrees for 20 to 30 minutes until the center of the cake is fully cooked. Once the cake has cooled for 20 minutes, flip it out of the cake pan and onto a cooling rack. Remove the parchment. Let cool fully while you make the frosting.
- Make the Cinnamon Buttercream Frosting:.
- Find a pot that will fit the bottom of the bowl of a KitchenAid, fill it with three inches of water and bring to a simmer. Place the egg whites and the sugar in the mixer bowl and place over the simmering pot of water. Stir the mixture until the sugar has dissolved and the mixture is warm, about 4 minutes.
- Place the bowl on the mixer fitted with the whisk attachment and beat on medium high until cool (about 8 to 10 minutes). Cut the butter into 1 inch cubes and gradually add to the mixer. Mix until the butter has incorporated and the frosting is light and fluffy (about 5 minutes). Add the salt, vanilla and cinnamon and whisk until combined.
- Assemble the PieCaken:.
- It is easier to assemble the PieCaken if the pies are chilled.
- With a small knife, cut the outer crust off the pies, leaving only the filling and the bottom crust. With a serrated knife, cut off what was the top of the cake, which is now on the bottom. Do this by cutting straight through the cake horizontally about a half inch up the side of the cake. Reserve the scraps for snacking.
- On an 8 inch cake board or serving plate, place the pecan pie. Spread a ½ inch layer of frosting over the top of the pie. Place the pumpkin pie on top and spread a ½ inch of frosting on top. Place the cake, apple side up, on top of the frosting. With a serrated knife, trim the sides of the cake to be flush with the pies.
- Eat the scraps.
- Using an offset spatula, spread a ½ inch layer of frosting around the cake, covering the sides. Using a piping bag with whatever tip you want, pipe a pretty border around the top of the cake. I like to leave the top of the cake unfrosted so you can see the apples.
- Refrigerate the PieCaken for at least an hour or tightly wrapped for up to 5 days.
- Let sit at room temperature for an hour before serving so the buttercream softens.
- Cut the PieCaken into 8 to 12 slices using a sharp knife dipped in hot water.
- Serve with whipped cream or ice cream!
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 TARTS
These flaky phyllo treats with a rich pumpkin filling are a fantastic twist on pumpkin pie and can be prepared a day ahead. -Darlene Buerger, Peoria, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 tarts.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 487 calories, Fat 34g fat (18g saturated fat), Cholesterol 111mg cholesterol, Sodium 392mg sodium, Carbohydrate 42g carbohydrate (22g sugars, Fiber 2g fiber), Protein 7g protein.
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PUMPKIN PIE IN A MUG | MRFOOD.COM
From mrfood.com
Category MicrowaveEstimated Reading Time 50 secs
- In an 8-ounce microwaveable mug, melt butter in microwave 30 to 45 seconds. Stir in graham cracker crumbs and press into bottom of mug.
- In a small bowl, combine pumpkin, egg, milk, brown sugar, and pumpkin pie spice; mix well. Pour mixture into mug.
- Microwave 2-1/2 to 3 minutes, or until knife inserted in center comes out clean. Let cool slightly before serving.
UPSIDE DOWN PUMPKIN PIE - MELANIE MAKES
From melaniemakes.com
5/5 (17)Total Time 1 hr 10 minsCategory DessertCalories 349 per serving
- In the bowl of an electric mixer, add pumpkin, sugar, cinnamon, ginger, nutmeg, evaporated milk and eggs.
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