Ok, I know.....pumpkin is usually associated with the fall and the holidays, but around our house we eat it year round! This is a well known dessert, but I have the recipe for making it low fat and delicious!! Try it out!
1 15oz. can pumpkin
1 12oz. can fat free evaporated mild
5 egg whites
1 cup sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1/2 teaspoon ground cloves
1 box golden vanilla or yellow cake mix
1 1/2 cups chopped walnuts (optional)
1/2 cup melted butter ( I will share my butter trick with you below:)
1. Heat your oven to 350. Grease a 9x13 pan. In a medium bowl beat pumpkin, evaporated milk, egg whites, sugar, and spices. Whisk until smooth. Pour into pan.
2.Sprinkle your dry cake mix evenly over the top of your pumpkin mixture. If you want, sprinkle with chopped walnuts too.
3. Now here is where I get tricky :) This is what I use for butter :) Take a glass measuring up and fill it with a 1/4 cup of I CAN"T BELIEVE IT"S NOT BUTTER spray. Trust me. Then put a couple tablespoons of Brummel and Browns yogurt butter in there too. Next pop it into the microwave for 15-20 seconds until it is all melted and combined. Give it a stir and you should be right around 1/2 cup. *By heating it up it thins it out making it easy to pour and makes the butter go a little bit further than cool butter. Ok, carefully and slowly pour it all over your dry cake mix.
4. Bake for 50-55 minutes until knife comes out clean from center. Allow to cool for about 30 minutes then top with cool whip and eat it with vanilla ice cream!!