Pumpkin Pie Crunch
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 (16 oz) can solid pack pumpkin1 (12 oz) can fat free evaporated milk3 large egg whites1 1/2 cups splnda4 tsp pumpkin pie spice1/2 tsp salt1 pkg of Added Touch Spice Cake Mix1/2 cup melted I can't Believe it's not butter light
Preheat oven to 350°F. Grease bottom of 13 x 9 x 2-inch pan.
Combine pumpkin, evaporated milk, eggs, splenda, pumpkin pie spice and salt in large bowl. Stir until well blended. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Drizzle with melted butter.
Bake at 350°F 50 to 55 minutes or until golden. Cool completely.
Number of Servings: 16
Recipe submitted by SparkPeople user GOLDSK8R.
Combine pumpkin, evaporated milk, eggs, splenda, pumpkin pie spice and salt in large bowl. Stir until well blended. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Drizzle with melted butter.
Bake at 350°F 50 to 55 minutes or until golden. Cool completely.
Number of Servings: 16
Recipe submitted by SparkPeople user GOLDSK8R.
Nutritional Info Amount Per Serving
- Calories: 112.3
- Total Fat: 3.4 g
- Cholesterol: 0.0 mg
- Sodium: 181.1 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 0.6 g
- Protein: 3.0 g
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