Pumpkin Pie Crunch

Name: Pumpkin Pie Crunch
Yield: 20 servings
Ingredients: 15 ozs canned pumpkin; 12 ozs fat-free evaporated milk; 3 whole eggs; 1 1/4 c granulated sugar; 4 tsps pumpkin pie spice; 1/4 tsp salt; 18 1/4 ozs yellow cake mix; 1/2 c walnuts, chopped; 1/2 c Country Crock Light Spread, melted

Adapted from The Cake Mix Bible

15 ozs canned pumpkin
12 ozs fat-free evaporated milk
3 whole eggs
1 1/4 c granulated sugar
4 tsps pumpkin pie spice
1/4 tsp salt
18 1/4 ozs yellow cake mix
1/2 c walnuts, chopped
1/2 c Country Crock Light Spread, melted

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.

Posted: 8/25/1997

Desserts

Rated by 0 users (0.00)

WW Points^* : 4.84

20 servings

Nutrition Facts
Servings Per Recipe 20
Amount Per Serving
Calories 223 Calories from Fat 63 (28%)
% Daily Value *
Total Fat 7g	11%
Saturated Fat 1g	5%
Monounsaturated Fat 0.7g
Polyunsaturated Fat 1g
Trans Fat 0.7g
Cholesterol 28g	9%
Sodium 271mg	11%
Potassium 62mg	21%
Total Carbohydrate25g	8%
Dietary Fiber 1g	4%
Sugars 27g
Protein 4g	4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.