Source:

Becca

Serves/Makes:15 servings

Ingredients

• Crust:
• 1 box yellow cake mix
• 1 egg
• 4 oz (112 grm). fat free cream cheese
• Filling:
• 1 large can (29 oz (812 grm).) pumpkin (not pumpkin pie mix)
• 2 eggs
• 1 egg white
• 1-1/2 tsp (7 ml). pumpkin pie spice
• 1/2 cup (125 ml) packed brown sugar
• Topping:
• 2 tbsp (30 ml) light margarine
• 1/2 cup (125 ml) sugar
• 6 tbsp (90 ml) chopped walnuts

Preparation

• Preheat oven to 350 degrees (175 C.).
• Spray 13 x 9 inch baking pan with vegetable oil spray.
• To make crust:
• Remove 1 cup (225 ml) cake mix; set aside.
• In large bowl, combine 1 egg, cake mix(minus 1 cup) and cream cheese.
• Mix with fork until crumbly.
• Press into bottom of prepared pan; set aside.
• To make filling:
• In medium bowl, combine pumpkin, 2 whole eggs, 1 egg white, spice and brown sugar.
• Mix well; spread over crust layer in pan.
• To make topping:
• In medium bowl, combine reserved cup of cake mix, margarine, cup sugar and walnuts.
• Mix until crumbly; sprinkle over top of pumpkin mixture in pan.
• Bake 50-60 minutes.

Comments