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My Lite ’n Easy Pumpkin Cobbler

Celebrate the Season--Fall Baking Recipe Magazine Contest 2010 shared by Jodie Gharbi from Shreveport, LA

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 (6) 10 Reviews
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  • Prep Time 20 min
  • Total Time 1 hr 45 min
  • Servings 12

Ingredients

1
can (15 oz) pumpkin (not pumpkin pie mix)
1
can (12 oz) evaporated low-fat milk
2
whole eggs
2
egg whites
3
teaspoons vanilla
1/2
teaspoon almond extract
1/2
cup sugar
1/2
cup artificial no-calorie sweetener
3
teaspoons pumpkin pie spice
1/4
teaspoon salt
1
box Betty Crocker™ SuperMoist™ yellow cake mix
2/3
cup fat-free or light spread, melted
1
cup chopped pecans

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray 13x9-inch pan with cooking spray.
  • 2 In large bowl, mix all ingredients except cake mix, spread and pecans with whisk; pour into pan. In medium bowl, mix cake mix and spread with fork until blended; spoon tablespoonfuls of batter randomly over mixture in pan. Sprinkle with pecans.
  • 3 Bake 48 to 55 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 30 minutes. Serve warm with whipped topping or vanilla ice cream, if desired. Store covered in refrigerator.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
40mg
40%;
Sodium
430mg
430%;
Total Carbohydrate
47g
47%
(Dietary Fiber
2g
2%
  Sugars
30g
30%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
120%;
Vitamin C
0%;
Calcium
15%;
Iron
8%;
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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