Upside Down Pecan Pumpkin Pie

Author: @CBDchefmary Serves: 2 pies

Difficulty: Moderate

Ingredients for Pie filling:

  • 3 eggs – room temp
  • 1 29 oz can pumpkin
  • 1 12oz can evaporated milk
  • 1 cup canna sugar *Normal sugar also works
  • 1 tsp kosher or sea salt
  • 1 tsp Pumpkin Pie Spice


Combine all ingredients into a mixing bowl and mix

Line pie pans with parchment paper.  Pour mixture into pans dividing evenly.
Ingredients for Pie Crust:

  • 1 box butter cake mix
  • 1 cup cann butter *Normal butter also works
  • 1 cup chopped pecans


Sprinkle cake mix and pecans on top of pumpkin mixture.  Pour melted butter evenly over cake mix.
Bake at 350 Fareheit degrees for  50-60 minutes
Caramel Sauce Ingredients:

  • 1 cup brown canna sugar *Normal brown sugar also works
  • ½ cup whipping cream 
  • 4 tbsp canna butter *Normal butter also works
  • 1 tbsp real vanilla 
  • Pinch salt


Heat on stove top until combined, using wisk and spatula.

Whipped Cream Ingredients:

  • 1 cup heavy cream  
  • ½ tsp real vanilla  
  • 1 tbsp sugar


Whip in Mixer.
To serve: 

Put plate on top of pie and turn upside down – inverting it onto the plate. Remove the parchment from the pie filling.
Slice and serve with extra pecans – Canna Carmel Sauce and Whipped Cream.

Bon appetit

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