Pumpkin Pie Crunch
15 ozs pumpkin, canned
12 ozs evaporated skimmed milk
1 1/4 cup granulated sugar
2 tsps pumpkin pie spice
1/2 tsp salt
18 1/4 ozs reduced fat yellow cake mix
1/4 cup walnuts, chopped
2 Tbsp margarine, melted
Preheat oven to 350. Prepare bottom of 13 x 9" pan with cooking
spray and flour; set aside. In a mixing bowl, combine pumpkin,
evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Pour
into prepared pan. Sprinkle dry cake mix evenly over pumpkin mixture.
Top with walnuts. Drizzle with melted margarine. Bake for 55 minutes
or until light brown. Cool completely.