Ingredients
1 serving cooking spray
15 oz canned pumpkin
12 oz FF evaporated milk
1/4 C egg substitute
1/2 C sugar
4 tsp pumpkin pie spice
18 1/4 oz unprepared white cake mix
1/2 C pecan halves, chopped
1/4 C RF margarine, melted
Preheat oven to 350, Coat bottom and sides of a 13 x 9 x 2-inch baking pan with cooking spray.
Stir together pumpkin, milk, egg substitute, sugar and pumpkin pie spice until smooth; pour into pan. Sprinkle dry cake mix over pumpkin mixture and gently press it into pumpkin mixture to moisten. Sprinkle cake with pecans and then drizzle margarine evenly over top of cake.
Bake, uncovered, until knife inserted in center of cake comes out clean, about 50 to 60 minutes. Cool completely before slicing into 16 pieces.
