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!!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (215g)|
|Recipe Makes: 12|
|Calories from Fat: 337 (48%)|
|Amt Per Serving||% DV|
|Total Fat 37.4g||50 %|
|Saturated Fat 5.9g||29 %|
|Monounsaturated Fat 18.5g|
|Polyunsanturated Fat 11.6g|
|Cholesterol 0.8mg||0 %|
|Sodium 541.2mg||19 %|
|Potassium 455.2mg||12 %|
|Total Carbohydrate 91.9g||27 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 89.6g|
|Protein 4.2g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 698
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