& Save

Lighter Pumpkin Crunch

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Servings: 10


  • 1 (15 oz) can (not pumpkin pie mix) pumpkin puree
  • 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 chopped pecans
  • 4 tablespoons cut into small pieces cold butter
  • 4 tablespoons cold, cut into small pieces butter


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 to 50 minutes. Cool on a wire rack.