Pumpkin Upside Down Pie

Yield: 15 to 20 servings

Ingredients

• 1 (16 ounce) can pumpkin
• 1 (13 ounce) can evaporated milk
• 1 cup granulated sugar
• 3 eggs
• 2 teaspoons ground cinnamon
• 1 (18.25 ounce) box butter cake mix*
• 1/2 cup chopped pecans
• 1 cup melted butter
• 8 ounces cream cheese, softened
• 1 cup granulated sugar
• Cool Whip, thawed
• 1/2 cup grated coconut

Instructions

1. Line the bottom of a 13 x 9 inch baking dish with wax paper. Heat oven to 350 degrees F.
2. Combine pumpkin, evaporated milk, sugar, eggs and cinnamon, mixing well. Pour into baking dish. Sprinkle dry cake mix and chopped pecans on top of the pumpkin mixture, coating evenly. Drizzle melted butter on top of dry cake mix topping.
3. Bake for 45 to 50 minutes, or until golden brown. Cool.
4. Invert onto a large platter or serving tray. Peel wax paper from top.
5. Combine cream cheese and sugar; mix well. Gently stir in whipped topping. Spread on top and sides of pie. Sprinkle coconut on top.
6. Refrigerate until serving time.
7. Cut into squares to serve.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.