Upside Down Pumpkin Pie with a Light Caramel Sauce

So, I got this recipe from a teacher, and I do not know where she found it....So, not quite sure how to source this :).  This is pretty much the name, and it tastes out of this world!  I made this with my dear friend, as part of our Halloween festivities-which were very fun.

The Recipe:

 Pie Ingredients:

One 29 oz. can or two 15 oz. cans pumpkin puree (not pumpkin pie mix)

1 can evaporated milk (12 oz.)

1 cup golden brown sugar (light is fine to use, as well)

1/2 cup granulated sugar

4 large eggs

4 teaspoons pumpkin pie spice

1 teaspoon cinnamon

1/4 teaspoon nutmeg (optional)

1 tsp. salt

1 package yellow cake mix (18.25 oz.)

2 cups chopped pecans (can omit if allergic)

2 sticks unsalted butter, melted (1 cup)

Caramel Sauce:

2 sticks (1 cup) unsalted butter

2 cups light brown sugar

1 cup heavy cream

Melt butter, stir in brown sugar and cream. Cook over low heat until blended. Serve warm.
 

Mixing the ingredients :)

Step #3!!

1. Preheat oven to 325 degrees Fahrenheit.
2. To make filling, in a large bowl, whisk together pumpkin, milk, eggs, spices and salt.
3. Grease a 9" pie dish. Line with 14 inch piece of waxed paper or foil, for easy removal.  (Live and learn....)  Pour filling into paper.
4. Sprinkle top with cake mix and then with nuts, if using. Drizzle melted butter over.
5. Bake on the middle rack in a 325 degree oven for 55 to 60 minutes, until the top is deeply browned and a knife inserted near the center comes out clean.
6. Cool completely
7. Refrigerate for at least four hours, or overnight.
8. Remove from the refrigerator several hours before serving.

To serve:

Turn upside down on a platter.  Carefully pull on waxed paper and lift pie plate carefully from pie. Top with warm caramel sauce.

Hope you all had a great Halloween!  I had a lot of fun making this, and another post will be up soon :).  Thank you to my friend who helped with the recipe!