Pumpkin Crunch Lite

Name: Pumpkin Crunch Lite
Yield: 4 servings
Ingredients: 1 (15 ounce) can plain pumpkin puree; 1 (12 fluid ounce) can evaporated milk; 3 eggs; 3/4 cup granular sucrolose sweetener (such as Splenda(R)), or more to taste; 1/4 teaspoon ground cinnamon; 1 (18.25 ounce) package sugar-free yellow cake mix; 1 cup chopped nuts; 1 cup butter, melted

Vegetarian Dairy

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Ingredients

1 (15 ounce) can plain pumpkin puree ⓘ
1 (12 fluid ounce) can evaporated milk ⓘ
3 eggs
3/4 cup granular sucrolose sweetener (such as Splenda(R)), or more to taste ⓘ
1/4 teaspoon ground cinnamon
1 (18.25 ounce) package sugar-free yellow cake mix ⓘ
1 cup chopped nuts ⓘ
1 cup butter, melted ⓘ

Instructions

Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
Mix pumpkin puree, evaporated milk, eggs, granular sweetener, and cinnamon together in a large bowl. Pour into the baking pan.
Sift dry cake mix over pumpkin mixture. Sprinkle nuts on top; press down lightly. Spoon melted butter evenly over nuts.
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.

Nutrition & Diet Analysis (per serving)

719 kcal 36% DV

Protein Fat Carbs

Macronutrients

Protein 7.4g 15% DV

Total Fat 38.6g 49% DV

Carbs 93.6g 34% DV

Fiber 13.7g 49% DV

Sugar 12g 24% DV

Electrolytes

Sodium 303.5mg 13% DV

Potassium 500.5mg 11% DV

Cholesterol 141mg 47% DV

Vitamins & Minerals

Vitamin A 68.3mcg 8% DV

Vitamin C 4.9mg 5% DV

Vitamin D 0.4mcg 2% DV

Calcium 459.5mg 35% DV

Iron 4.7mg 26% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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