PUMPKIN CRUNCH LITE

Pumpkin Crunch Lite image

From my ex-wife. One of my favorite desserts that I converted to mostly sugar free. Serve with whipped cream or Cool Whip®.

Provided by Anonymous

Categories Fruits and Vegetables Vegetables Squash

Time 1h5m

Yield 12

Number Of Ingredients 8

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Ingredients

1 (15 ounce) can plain pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
¾ cup granular sucrolose sweetener (such as Splenda®), or more to taste
¼ teaspoon ground cinnamon
1 (18.25 ounce) package sugar-free yellow cake mix
1 cup chopped nuts
1 cup butter, melted

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
Mix pumpkin puree, evaporated milk, eggs, granular sweetener, and cinnamon together in a large bowl. Pour into the baking pan.
Sift dry cake mix over pumpkin mixture. Sprinkle nuts on top; press down lightly. Spoon melted butter evenly over nuts.
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.

Nutrition Facts : Calories 446.5 calories, Carbohydrate 44.2 g, Cholesterol 96.3 mg, Fat 27.8 g, Fiber 2.3 g, Protein 7.8 g, SaturatedFat 12.8 g, Sodium 505.8 mg, Sugar 4.7 g