Ingredients

• 1 can (30 ounces) pumpkin pie filling
• 1 can (12 ounces) fat-free evaporated milk
• 3 eggs
• 1 package (18-1/4 ounces) yellow cake mix
• 2/3 cup chopped pecans
• 1 cup reduced-fat butter, melted
• 1-1/4 cups fat-free whipped topping

Directions

• 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.
• Bake at 350° 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. Yield: 20 servings.

Nutrition Facts: 1 piece equals 246 calories, 10 g fat (4 g saturated fat), 44 mg cholesterol, 335 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.

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