Pumpkin Pie Dessert

I thought I would try this recipe as a twist on traditional pumpkin pie. It is quite awesome!

serves 24 ( 5 points + )

Crust:

1 box yellow cake mix
½ c. butter, melted
1 egg

Filling:

1 can ( 30 oz) pumpkin pie mix ( not solid pack pumpkin)
5 oz. fat-free evaporated milk
2 eggs

Topping:

¼ c. flour
½ c. sugar
1 T. cinnamon
⅔ c. reserved crust mixture

In a large bowl, beat cake mix, butter and egg. Set aside ⅔ c. for topping. Press remaining mixture in the bottom of a 13 x 9 pan coated with nonstick spray.

For filling, whisk together pumpkin pie mix, milk and eggs until blended. Pour over crust.

For topping, combine ⅔ c. reserved crust mixture, flour, sugar and cinnamon, using your hands to mix until crumbly. Sprinkle over filling.

Bake at 350 for 45-55 minutes or until top is golden brown and center is set. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours before serving. Serve with Cool Whip if desired.

5 Points Plus

dimanche 25 octobre 2015

Weight Watchers Recipes

Pumpkin Pie Dessert

Related Posts