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Pumpkin Crunch Lite

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Michael Haun

"From my ex-wife. One of my favorite desserts that I converted to mostly sugar free. Serve with whipped cream or Cool Whip®."
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Ingredients

1 h 5 m servings 446 cals
Original recipe yields 12 servings (1 9x13-inch cake)

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
  2. Mix pumpkin puree, evaporated milk, eggs, granular sweetener, and cinnamon together in a large bowl. Pour into the baking pan.
  3. Sift dry cake mix over pumpkin mixture. Sprinkle nuts on top; press down lightly. Spoon melted butter evenly over nuts.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan, 10 to 15 minutes. Invert onto a serving platter and peel off parchment paper.

Footnotes

  • Cook's Note:
  • Add butterscotch candy chips with the nuts if desired.

Nutrition Facts


Per Serving: 446 calories; 27.8 g fat; 44.2 g carbohydrates; 7.8 g protein; 96 mg cholesterol; 506 mg sodium. Full nutrition

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