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Recipe

My Lite ’n Easy Pumpkin Cobbler

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

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( 6 Ratings)

6 Ratings

5 Stars 50%

4 Stars

3 Stars

2 Stars 17%

1 Stars 33%

Member Reviews ( 12 )

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PREP TIME 20 Min
TOTAL TIME 1 Hr 45 Min
SERVINGS 12

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 your favorite brands

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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Expert Tips

"This was originally a different version of a similar recipe given to me by a friend. I have to watch my sugar and overall diet, so I completely reworked it, tested it, tweaked it, and added/subtracted ingredients...and it’s become a favorite of mine as well as friends and family!" Jodie Gharbi

Fat-free or reduced-fat whipped topping, or vanilla frozen yogurt or reduced-fat ice cream, are good choices to serve with this lighter cobbler.

Pecans can be stored in an airtight container in the freezer up to 2 years without losing flavor or nutritive value. They thaw quickly and are ready to eat as a snack or use in recipes.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Serving)

Calories 310

(Calories from Fat 90),

Total Fat 10g

(Saturated Fat 2 1/2g,
Trans Fat 0g),

Cholesterol 40mg;
Sodium 430mg;
Total Carbohydrate 47g

(Dietary Fiber 2g,
Sugars 30g),

Protein 6g;

Percent Daily Value*:

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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 12 Reviews View All

Posted 10/12/2012 4:55:38 PM REPORT ABUSE anniemm said:

Rating:

We don't eat margarine or artificial sweetener. Can I use butter and bump up the sugar a bit?

This reply was: Helpful Inspiring

Posted 10/12/2012 4:24:12 PM REPORT ABUSE ComfortFoodie said:

Rating:

For those who don't understand the recipe: Mix all ingredients except dry cake mix, melted spread (light margarine) and pecans; pour into pan. In medium bowl, mix dry cake mix and melted spread with fork until blended - this is the crumbly topping; spoon tablespoonfuls of batter randomly over mixture in pan. Sprinkle with pecans.

This reply was: Helpful Inspiring