Ingredients
1 can (30 ounces) pumpkin pie filling1 can (12 ounces) fat-free evaporated milk3 eggs1 package yellow cake mix (regular size)2/3 cup chopped pecans1 cup reduced-fat butter, melted1-1/4 cups fat-free whipped topping
Preparation
In a large bowl, combine the pie filling, milk and eggs; beat on medium speed until smooth. Pour into an ungreased 13x9-in. baking pan. Sprinkle with cake mix and pecans; drizzle with butter.
Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Garnish with whipped topping. Refrigerate leftovers.
