Pumpkin Pie Crunch (Light Version)
Ready In: 1 hr 15 mins
Serves: 12
Ingredients
- 1 (16 ounce) can solid pack pumpkin
- 1 (12 ounce) can evaporated skim milk
- 2 large eggs
- 2 egg whites
- 3⁄4 cup Splenda brown sugar blend
- 4 teaspoons pumpkin pie spice
TOPPING
- 1 (8 1/2ounce) package Jiffy corn muffin mix (or half a boxed cake mix)
- 1⁄2 cup pecans, chopped fine
- 1⁄4 cup quick oats
- 1⁄2 cup butter, melted
Directions
- Preheat oven to 325. Spray 9x13 glass pan with non-stick spray.
- In a large bowl, combine first 6 ingredients (pumpkin through spice). Pour into pan.
- Sprinkle boxed muffin mix on top of pumpkin. Then sprinkle with quick oats and pecans. Drizzle melted butter over all.
- Bake 325 degrees for 50 minutes, or until edges are golden and a knife inserted in the center tests clean.
- May serve with Lite Cool Whip.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off