PUMPKIN PIE CRUNCH (LIGHT VERSION)
My whole family loves Pumpkin Pie Crunch, which is a simple dessert that tastes like pumpkin pie with a buttery crumb topping. However, the fat and calories in the original version are deadly. In this lightened version, the fat and calories are basically cut in HALF, without much sacrafice in flavor. Nov. 2011 note - I agree with the reviewer who felt the Corn Muffin mix might be too crunchy/savory, and her advice of using HALF a regular boxed cake mix is really good advice!
Provided by CookinDiva
Categories Pie
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325. Spray 9x13 glass pan with non-stick spray.
- In a large bowl, combine first 6 ingredients (pumpkin through spice). Pour into pan.
- Sprinkle boxed muffin mix on top of pumpkin. Then sprinkle with quick oats and pecans. Drizzle melted butter over all.
- Bake 325 degrees for 50 minutes, or until edges are golden and a knife inserted in the center tests clean.
- May serve with Lite Cool Whip.
Nutrition Facts : Calories 285, Fat 14.5, SaturatedFat 6.1, Cholesterol 52.9, Sodium 287.6, Carbohydrate 33.6, Fiber 2.2, Sugar 13.6, Protein 6.3
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