- 1 (15 ounce) can pumpkin puree
- 1 (12 fluid ounce) can nonfat evaporated milk
- 6 egg whites
- 1/2 cup SPLENDA® No Calorie Sweetener, Granulated
- 4 teaspoons pumpkin pie spice
- 1 (18.25 ounce) package reduced fat yellow cake mix
- 3/4 cup reduced-fat margarine, melted
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9 inch baking pan.
- In a large bowl, combine pumpkin, milk, egg whites, SPLENDA(R) and pumpkin pie spice. Mix well, and pour into a 9×9 inch pan.
- Sprinkle dry cake mix over the top, then drizzle with melted margarine.
- Bake for 1 hour in the preheated oven or until a knife inserted near the center comes out clean.