German Chocolate Upside Down Pumpkin Pie

• Vegetarian

• Produce

  • 1/4 tsp Ginger
  • 29 oz Pumpkin puree

• Refrigerated

  • 3 Eggs

• Canned Goods

  • 12 oz Evaporated milk

• Baking & Spices

  • 1 Boxed german chocolate cake mix
  • 2 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1 1/2 cups Sugar

• Nuts & Seeds

  • 1 1/2 cups Coconut flakes, Unsweetened
  • 1 cup Pecans

• Dairy

  • 1 cup Butter

Found on melaniemakes.com

Description

Ingredients

• 29 ounces pumpkin puree
• 1-1/2 cups sugar
• 2 teaspoons cinnamon
• ¼ teaspoons ginger
• 1 teaspoon nutmeg
• 12 ounces evaporated milk
• 3 eggs
• 1 boxed German chocolate cake mix
• 1 cup butter, melted
• 1-1/2 cups unsweetened coconut flakes, divided
• 1 cup pecans, chopped

Directions

• Preheat oven to 350 degrees.
• In the bowl of an electric mixer, stir together pumpkin, sugar, cinnamon, ginger, nutmeg, evaporated milk and eggs until combined.
• Pour pumpkin mixture into 9x13 pan.
• On top of pumpkin mixture, sprinkle cake mix.
• Drizzle melted butter over cake mix and scatter 1 cup coconut flakes and pecans on top.
• Bake for one hour and sprinkled with remaining coconut flakes. Allow to cool completely before serving.