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