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Heat oven to 350F. Lightly coat bottom and sides of 13x9 inch pan with cooking spray. In medium bowl, beat pumpkin, evaporated milk, egg substitue, sugar/Splenda and pumpkin pie spice with wire whisk until smooth. Pour into pan.
Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted margarine evenly over top.
Bake 50-60 minutes or until knife inserted in center comes out clean. Cool 30 minutes.
To server, cut dessert into 4 rows by 3 rows. Server warm or chilled with dollop of whipped topping sprinkled with pumpkin pie spice. Store covered in refrigerator.
Make sure to use pumpkin puree and not pumpkin pie mix!!
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twinkiefan 4 years ago[I made edits to this recipe.]
twinkiefan 4 years agoMake sure to use pumpkin puree and not pumpkin pie mix!! [I posted this recipe.]