Ingredients for Pumpkin Pie Crunch Light Version
- Solid Pack Pumpkin
- Evaporated Skim Milk
- 2 large eggs
- Egg Whites
- Splenda Brown Sugar Blend
- 2 teaspoons pumpkin pie spice
- Jiffy Corn Muffin Mix
- 1/2 cup chopped pecans
- 1/2 cup quick-cooking oats
- Butter
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How to Make Pumpkin Pie Crunch Light Version
- Preheat oven to 325°F (165°C).
- Spray a 9x13 inch glass baking pan with non-stick cooking spray.
- In a large bowl, combine: 1 (15 ounce) can pumpkin puree, 1 (12 ounce) can evaporated milk, 2 large eggs, 1 cup granulated sugar, 2 teaspoons pumpkin pie spice, 1 teaspoon vanilla extract.
- Pour the pumpkin mixture into the prepared pan.
- In a separate bowl, combine: 1 cup (6 ounces) yellow cake mix, 1/2 cup quick-cooking oats, 1/2 cup chopped pecans.
- Sprinkle the cake mix, oats, and pecan mixture evenly over the pumpkin layer.
- Drizzle 1/4 cup melted unsalted butter over the topping.
- Bake for 50-60 minutes, or until the edges are golden brown and a knife inserted into the center comes out clean. If the topping is browning too quickly, loosely tent with foil.
- Let cool completely before serving. Enjoy a slice (or two!) with a dollop of light whipped cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
54g
Fat
30g
Carbs
11g
