Contributed By: mgratiot
Melissa Gratiot
This is a very yummy alternative to pumpkin pie!
|
|
Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 45 minutes
Number of Servings: Single
Origin: American
Special Features: Kids can help make it
Kids can help make it
Make Ahead
Holiday: Halloween
Thanksgiving
Meal Type: Dessert
Ingredients
2 cups Pumpkin (in a can)
1/2 cup Egg whites (or egg substitute)
3/4 cup Unsweetened apple sauce
1/2 cup Evaporated fat-free milk (I use reduced-fat)
1 tbsp Pumpkin pie spice
1 box Spice cake mix
3/4 to 1 cup Flour*
2/3 cup Butter
1 cup Sugar
1/2 cup Chopped walnuts
Preparation
Topping/Crust:
Melt the butter, add 1/4 spice cake mix, flour*, sugar and walnuts. It will become a crumbly consistency. Take about 1/2 of the mixture and layer the bottom of a greased 9"x13" pan. Press down with hands to make it packed. Bake at 350 degrees for about 15 minutes until golden brown.
Filling:
Mix together pumpkin, egg whites, apple sauce, evaporated milk, pumpkin pie spice and all but 1/4 of the spice cake mix (the remainder is for the crust/topping). Mix well for two minutes, then pour on top of the baked crust.
Topping:
Sprinkle the reserved crumb mixture over the top of the cake batter in the pan.
Bake:
Bake at 350 degrees for approximately 60 minutes (I did about 50 minutes because it stays more moist). Cool and cut into squares.
Cook's Notes
*When adding the flour, gradually add -- you may not need to use as much because of the spice cake mix.
Nutrition Information