Pumpkin Pie Crunch (Light Version)

pumpkin pie crunch
TOTAL TIME 1hr 15 mins
PREP 15 MINS
COOK 1 HR

INGREDIENTS

SERVINGS 12 UNITS US
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 1/2 ounce) 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 9×13 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.

Nutrition Info
Serving Size: 1 (128 g)

Servings Per Recipe: 12

AMOUNT PER SERVING% DAILY VALUE Calories 285 Calories from Fat 130 46% Total Fat 14.5 g 22% Saturated Fat 6.1 g 30% Cholesterol 52.9 mg 17% Sodium 287.6 mg 11% Total Carbohydrate 33.6 g 11% Dietary Fiber 2.2 g 8% Sugars 13.6 g 54% Protein 6.3 g 12%
food.com

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