It's October, and in most of the Northern Hemisphere (Florida excluded) that means it's Fall. Winds are blowing, leaves are falling, temps are dropping, and folks are starting to get into the changing of the seasons.

Which means mums and pumpkins.

Lots and lots of pumpkins.

The yearly pumpkin craze is a huge phenomenon, so of course I'm gonna give y'all a pumpkin recipe to whet your pumpkiny appetites this month. Make sure you file it away for Thanksgiving time!

My daughter actually named this recipe. Technically, it's a ketofied riff on the classic Pumpkin Crunch bars, which features a pumpkin custard base on bottom, and boxed cake mix plus nuts on top. With some appropriate ingredient swaps it was a pretty easy dish to recreate in a friendly format.

Once my girly got a nice bite of the finished product, she immediately declared it is exactly like Pumpkin Pie, but upside down. And she's got a point. The custard base is almost identical to what I use in my own family pie recipe, and with the cakey, nutty crust on top, it occurred to me that her observation was pretty much dead on. Hence the title.