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Preheat oven to 350F
Coat a 13x9" baking dish with cooking spray.
1 can (29oz) plain pumpkin
1 1/2 cups fat-free milk
3/4 cup fat-free dry milk
6 large egg whites
3/4 cup sugar
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground allspice
1 pkg. (9oz) yellow cake mix
1/3 cup packed light brown sugar
4 tbsp. chilled butter, cut into smal pieces
3/4 cup chopped pecans
16 servings
In a large bowl, combine the pumpkin, milk, and dry milk. Using an electric mixer on medium speed, beat until smooth.
Beat in the egg whites, sugar, cinnamon, and allspice.
Pour into the prepared baking dish.
In a medium bowl, combine the cake mix, brown sugar, and butter.
Mix with your fingers to form crumbs.
Sprinkle over the pumpkin mixture.
Top with pecans.
Cover with foil and bake for 45 minutes.
Remove the foil and bake for 15 to 20 minutes, or until a wooden pick inserted in the center comes out clean.
Cool on rack.
Coat a 13x9" baking dish with cooking spray.
1 can (29oz) plain pumpkin
1 1/2 cups fat-free milk
3/4 cup fat-free dry milk
6 large egg whites
3/4 cup sugar
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground allspice
1 pkg. (9oz) yellow cake mix
1/3 cup packed light brown sugar
4 tbsp. chilled butter, cut into smal pieces
3/4 cup chopped pecans
16 servings
In a large bowl, combine the pumpkin, milk, and dry milk. Using an electric mixer on medium speed, beat until smooth.
Beat in the egg whites, sugar, cinnamon, and allspice.
Pour into the prepared baking dish.
In a medium bowl, combine the cake mix, brown sugar, and butter.
Mix with your fingers to form crumbs.
Sprinkle over the pumpkin mixture.
Top with pecans.
Cover with foil and bake for 45 minutes.
Remove the foil and bake for 15 to 20 minutes, or until a wooden pick inserted in the center comes out clean.
Cool on rack.
