Makes 24 servings
Ingredients
- Non-stick cooking spray
- 1 18.25-oz pkg low-fat yellow cake mix;
- 1/4 cup low-fat margarine, melted;
- 1/4 cup egg sutstitute;
- 1 30-oz can pumpkin pie mix;
- 1 cup egg substitute;
- 2/3 cup canned, evaporated skim milk
- 2 Tbsp sugar
- 1 tsp cinnamon
Directions
- Preheat oven to 350°;
- Coat a 9 x 13-inch cake pan with cooking spray;
- Set aside 1 cup of yellow cake mix;
- Mix margarine and one egg and add to remaining cake mix;
- Press slightly dry mixture into bottom of pan to form a crust;
- Combine pumpkin pie mix, two remaining eggs, and evaporated skim milk;
- Pour over prepared bottom crust;
- Mix the 1/8 cup reserved cake mix, sugar and cinnamon and sprinkle over pumpkin filling;
- Bake 45 to 55 minutes, or until filling is set.
Calories: 163
Fat: 3 grams
Carbohydrates: 31 grams
Exchanges: 1-1/2 Bread/Starch; 1 Vegetable
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