Crunchy Pumpkin Dessert Squares
1 can (30 oz) pumpkin pie filling
1 can (12 oz) fat free evaporated milk
3 eggs
1 package (18 1/4 oz) yellow cake mix
2/3 cup chopped pecans
1 cup reduced fat butter, melted
1 1/4 cups fat free whipped topping
1. In a large bowl, combine the pie filling, milk and eggs; beat on medium speed until smooth. Pour into an ungreased 13x9 baking pan. Sprinkle with cake mix and pecans; drizzle with butter.
2. Bake at 350* for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Garnish with whipped topping. Refrigerate leftovers.
Makes 20 servings
Cal 246; fat 10; fiber 1; cholesterol 44; sodium 335; carb 36
This stuff is absolutely fabulous. I was having a duh moment and used canned pumpkin. I had already opened the can and so I just added cinnamon, nutmeg, cloves, ginger and a little bit of sugar. I just got the pumpkin to taste like pumpkin pie and went from there. So mine is probably a little more pumpkin than it should be. But it was awesome any way. I also used the ICBINB sticks..which was the only sub I made.
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