from Taste of Home's" Healthy Cooking"Crunchy Pumpkin Squares: Serves 20 ( 5 points)
1 can ( 30 oz) pumpkin pie filling
1 can ( 12 oz) FF evaporated milk
3 eggs
1 package 50% reduced sugar yellow cake mix ( Pillsbury makes this)
2/3 c. chopped pecans
1 c. light stick butter ( 2 sticks) melted
Cool Whip Free
In a large bowl beat the pumpkin, milk and eggs until smooth. Pour into an ungreased 13 x 9 baking pan. Sprinkle dry cake mix over the pumpkin mixture. Sprinkle pecans over the cake mix. Drizzle the melted butter over the cake. 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 a dollop of Cool Whip Free on each serving if you like.
1 can ( 30 oz) pumpkin pie filling
1 can ( 12 oz) FF evaporated milk
3 eggs
1 package 50% reduced sugar yellow cake mix ( Pillsbury makes this)
2/3 c. chopped pecans
1 c. light stick butter ( 2 sticks) melted
Cool Whip Free
In a large bowl beat the pumpkin, milk and eggs until smooth. Pour into an ungreased 13 x 9 baking pan. Sprinkle dry cake mix over the pumpkin mixture. Sprinkle pecans over the cake mix. Drizzle the melted butter over the cake. 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 a dollop of Cool Whip Free on each serving if you like.
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