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    Pumpkin Cobbler


    Source of Recipe


    Aimees

    Recipe Introduction


    This is probably the best dessert recipe I have ever had. I can not begin to put into words how wonderful this tastes. I omitted the pecans because I did not have any. THIS IS A MUST TRY!!
    NICE SIZE SERVINGS

    List of Ingredients




    1 (15 oz.) Can Solid Pumpkin
    1/2 Cup Egg Substitute
    1 (12 oz.) Can Fat Free Evaporated Milk
    3/4 Cup Splenda Granular
    1 teaspoon Ground Cinnamon
    1/2 teaspoon Salt
    1/2 teaspoon Ground Ginger
    1/4 teaspoon Ground Cloves
    1 (9 oz.) Package Jiffy Yellow Cake Mix
    4 ounces Diet 7UP or Sprite
    1/2 Ounce Chopped Pecans

    Recipe



    Preheat oven to 350 degrees. In a medium bowl combine the Pumpkin, egg substitute, evaporated milk, Splenda, cinnamon, salt, ginger and cloves. Spray a 9X13 inch pan with non-stick cooking spray. Pour the pumpkin mixture into the pan. Sprinkle the cake mix evenly on top. Next pour the diet 7UP over the dry cake mix. Top with chopped pecans. Bake for 45-50 minutes. Cool. When ready to serve, top each piece with fat free cool whip (optional).

    Serves: 12
    3 POINTS

 

 

 

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