Pumpkin Pie Crunch (Light Version)

Recipe by CookinDiva
READY IN: 1hr 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (16 ounce) can solid pack pumpkin
  • 1
    (12 ounce) can evaporated skim milk
  • 2
    large eggs
  • 2
    egg whites
  • 34
    cup Splenda brown sugar blend
  • 4
  • TOPPING
  • 1
    (8 1/2 ounce) package Jiffy corn muffin mix (or half a boxed cake mix)
  • 12
    cup pecans, chopped fine
  • 14
  • 12
    cup butter, melted
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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.
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