Ingredients
15 oz canned pumpkin
12 oz FF evaporated milk
6 oz Egg Substitute
3 oz Splenda
4 tsp pumpkin pie spice
1 1/2 cup chopped walnuts
3/4 C red.cal. margarine
12 serving cake mix
Heat oven to 350 degrees. Grease bottom and sides of 13x9x2 inch pan with fat free cooking spray.
Beat pumpkin, milk, egg substitute, splenda and pumpkin pie spice in bowl with wire whisk until smooth. Pour into pan.
Sprinkle dry F F Angel Food cake mix over pumpkin mixture. Sprinkle with walnuts. Melt margarine and pour evenly over the top of the dessert.
Bake for 50 to 60 mins or until knife inserted in centre comes out clean. Cool slightly.
Cut into 16 servings. Top with Ultra Light Cool Whip and a sprinkle of pumpkin pie spice to serve if desired.
