Upside Down Pumpkin Pie

Hello & welcome to today’s Supacute recipe where we’ll be making a fall favorite with a twist - an Upside Down Pumpkin Pie!

To celebrate the coming of Fall and all pumpkin things that go along with it, we decided to reinvent a classic and make it a little bit healthier.

Are you ready? :)

Let’s get started!

INGREDIENTS IN THE "UPSIDE DOWN PUMPKIN PIE"

Party Serving

  • 1 Can (15 oz) Organic Pumpkin Pie
  • 1 Can (13.9 oz) Organic Coconut Milk
  • 2 Organic Large Eggs
  • 1/4 Cup Organic Sugar
  • 31 Ginger Snap Cookies
  • 1 Teaspoon Organic Ground Cinnamon
  • 1/2 Teaspoon Organic Ground Ginger
  • 1/2 Teaspoon Organic Ground Nutmeg
  • 1/2 Teaspoon Salt
  • Dash Vanilla

Garnish 

  • Pumpkin Candy
  • Candy Corn

SupaCute Cup - Joli

HOW TO MAKE "UPSIDE DOWN PUMPKIN PIE"

  1. Preheat oven to 425°
  2. Whisk together all ingredients except cookies and pour into pyrex
  3. Bake for 1 Hour & 25 min
  4. Stick toothpick in center and if it comes out clean - it’s done
  5. Leave in oven for 2 min then cool for 1 hour
  6. Meanwhile, place cookies in a large Ziploc bag
  7. Crush & Roll with rolling pin until smooth
  8. Start by layering in the Jolie cup with the pumpkin mixture and add a thick layer of the cookies on top.
  9. Garnish with candy corn and pumpkin candies!

BOO-n Appetite! Tune in next time for more tasty treats  &  

Have a SupaCute day!

pumpkin pie

October 04, 2017 by Monique Moussan
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