Tuesday, September 28, 2010
Tasty Tuesday - Pumpkin Cobbler
1 can (15 oz.) pumpkin - not pumpkin pie mix
1 can (12 oz) reduced fat evaporated milk
2 whole eggs
2 egg whites
3 tsp vanilla
1/2 tsp almond extract
1/2 cup sugar
1/2 cup Splenda
3 tsp pumpkin pie spice
1/4 tsp salt
1 box yellow cake mix
1 cup fat-free spread, melted (I used "I Can't Beliebe It's Not Butter Light)
1 cup chopped pecans (I had some candied pecans leftover from another recipe that I used)
1. Heat oven to 350. Spray a 13x9 pan with cooking spray.
2. In a large bowl, mix all ingredients except cake mix, spread, and pecans with a wire whisk, pour into pan.
3. In a medium bowl, mix cake mix and spread with pastry blender or fork until large clumps form.
4. Spoon clumps randomly over mixture in pan.
5. Sprinkle with pecans.
6. Bake 50 minutes.
7. Serve warm!
I shared this with Tasty Tuesdays at