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Irresistible Reverse Pumpkin Pie

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A unique twist on traditional pumpkin pie with a creamy pumpkin filling on top and a buttery crust on the bottom, perfect for fall gatherings and holiday meals.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
  • ¾ cup heavy cream
  • ½ cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • Pinch of ground cloves
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • Whipped cream (optional)
  • Chopped pecans (optional)
  • Caramel drizzle (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and lightly grease your pie pan.
  2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture evenly into the bottom of the pie pan to form a crust. Bake for 8-10 minutes, then cool completely.
  3. In a large bowl, whisk together pumpkin puree, heavy cream, brown sugar, eggs, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until smooth and creamy.
  4. Pour the pumpkin filling over the cooled crust, spreading it evenly.
  5. Place the pie on a baking sheet and bake for 40-45 minutes. The filling should be set but slightly jiggly in the center.
  6. Let the pie cool at room temperature for at least 2 hours, then transfer to the refrigerator to chill completely.
  7. Top with whipped cream, pecans, or caramel drizzle just before serving.

Notes

[‘Blind-bake the crust to ensure it stays crisp.’, ‘Use room-temperature eggs for a smoother filling texture.’, ‘Cover crust edges with foil if they brown too quickly during baking.’, ‘Taste-test the filling before baking to adjust spices to your liking.’, ‘Chill the pie completely for easier slicing.’]

Nutrition

Keywords: pumpkin pie, reverse pumpkin pie, fall dessert, Thanksgiving dessert, holiday baking, autumn recipes

Find it online: https://chrisfeasts.com/irresistible-reverse-pumpkin-pie-recipe-for-fall-baking/