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Lighter Pumpkin Crunch Recipe by Bobby Deen

Easy Level
60 MIN 10 Prep + 50 Cook
Servings
$ /Serving
Print
Easy Level
60 MIN 10 Prep + 50 Cook
16 Servings
$ /Serving

Lighter Pumpkin Crunch Recipe by Bobby Deen

Easy Level
60 MIN 10 Prep + 50 Cook
16 Servings
$ /Serving

Ingredients

  • 1 (15 oz) can pumpkin puree, (not pumpkin pie mix)
  • 1 (12 oz) can fat-free evaporated milk
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 2 eggs whites
  • 1 large egg
  • 1 (16 oz) package sugar-free yellow cake mix
  • 1/2 cup chopped pecans
  • 1/2 cup pecans, chopped
  • 4 tablespoons cold butter, cut into small pieces
  • 4 tablespoons butter, cold, cut into small pieces

Preparation

Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with nonstick spray.

Whisk the pumpkin puree, evaporated milk, sugar, and cinnamon in a large bowl until well mixed. Add the egg whites and egg, whisking until well blended.

Scrape the batter into the baking dish. Sprinkle the cake mix evenly over the batter to cover completely. Scatter the nuts and butter pieces over top.

Bake, uncovered, until a toothpick inserted in the center comes out with a few moist crumbs attached, 45 – 50 minutes. Cool on a wire rack.

 

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