pumpkin crunch lite

pumpkin crunch lite
  • 1 (15 ounce) can plain pumpkin puree
  • 1 (12 fluid ounce) can evaporated milk
  • 3 eggs
  • 3/4 cup granular sucrolose sweetener (such as Splenda®), or more to taste
  • 1/4 teaspoon ground cinnamon
  • 1 (18.25 ounce) package sugar-free yellow cake mix
  • 1 cup chopped nuts
  • 1 cup butter, melted


  1. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
  2. Mix pumpkin puree, evaporated milk, eggs, granular sweetener, and cinnamon together in a large bowl. Pour into the baking pan.
  3. Sift dry cake mix over pumpkin mixture. Sprinkle nuts on top; press down lightly. Spoon melted butter evenly over nuts.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan, 10 to 15 minutes. Invert onto a serving platter and peel off parchment paper.

07/08/2019
pumpkin crunch lite, recipe PT15M PT1H 5 455 calories

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