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CRUNCHY PUMPKIN SQUARES Recipe

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This recipe for CRUNCHY PUMPKIN SQUARES is from Our Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (30 oz) pumpkin pie filling
1 can (12 oz.) fat-free evaporated milk
3 eggs
1 pkg.. (18-1/4 oz.) yellow cake mix
2/3 cup chopped pecans
1 cup reduced-fat butter, melted
1-1/4 cups fat-free whipped topping
Directions:
Directions:
1. In a large bowl, combine the pie filling, milk and eggs. Beat on medium speed until smooth. Pour into an ungreased 13 in. x 9 in. baking pan. Sprinkle with cake mix and pecans. Drizzle with butter.
2. Bake at 350º for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Garnish with whipped topping. Refrigerate leftovers.
Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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