Anita's Tried & True Heart Healthy Recipes

Pumpkin Pie Crunch

Adapted from
20 servings

15 ozs canned pumpkin 1/4 tsp salt 
12 ozs fat-free evaporated milk 18 1/4 ozs yellow cake mix 
3 whole eggs 1/2 c walnuts, chopped 
1 1/4 c granulated sugar 1/2 c Country Crock Light Spread, melted 
4 tsps pumpkin pie spice  
Pumpkin Pie Crunch
Click to enlarge
Preheat oven to 350. Prepare a 13" x 9" pan with cooking spray; set aside. In a mixing bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well. Pour into prepared pan. Sprinkle dry cake mix and walnuts evenly over top pumpkin mixture. Drizzle with melted spread. Bake for 55 minutes or until brown on top.
Nutritional Analysis per serving (20 servings total)
Calories 223   %CFF 29 %
Total Fat 7 g   Saturated Fat 1 mg
Protein 4 g   Cholesterol 28 g
Carbohydrates 25 g   Sodium 271 mg
Sugars 27 g   Fiber 1 g
4.8 WW Points
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