Pumpkin Pie Crunch (Light Version) - cooking recipe

Ingredients

1 (16 ounce) can solid pack pumpkin
1 (12 ounce) can evaporated skim milk
2 large eggs
2 egg whites
3/4 cup Splenda brown sugar blend
4 teaspoons pumpkin pie spice
TOPPING
1 (8 1/2 ounce) package Jiffy corn muffin mix (or half a boxed cake mix)
1/2 cup pecans, chopped fine
1/4 cup quick oats
1/2 cup butter, melted

Preparation

Preheat oven to 325. Spray 9x13 glass pan with non-stick spray.
In a large bowl, combine first 6 ingredients (pumpkin through spice). Pour into pan.
Sprinkle boxed muffin mix on top of pumpkin. Then sprinkle with quick oats and pecans. Drizzle melted butter over all.
Bake 325 degrees for 50 minutes, or until edges are golden and a knife inserted in the center tests clean.
May serve with Lite Cool Whip.