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Makeover Crunchy Pumpkin Dessert Squares Recipe
Makeover Crunchy Pumpkin Dessert Squares Recipe photo by Taste of Home
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Makeover Crunchy Pumpkin Dessert Squares Recipe

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4.5 47 53
Publisher Photo
By combining Cindy’s efforts with our own, we created a decadent dessert worthy of praises. And with 100 less calories per serving than the original, too! Now that’s something to celebrate at any gathering this year! Cindy Styles — Goldsboro, North Carolina
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES:20 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES: 20 servings

Ingredients

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

Nutritional Facts

1 piece: 246 calories, 10g fat (4g saturated fat), 44mg cholesterol, 335mg sodium, 36g carbohydrate (23g sugars, 1g fiber), 4g protein

Directions

  1. 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.
  2. 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.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Originally published as Makeover Crunchy Pumpkin Dessert Squares in Healthy Cooking October/November 2009, p19


Reviews for Makeover Crunchy Pumpkin Dessert Squares

AVERAGE RATING
(53)
RATING DISTRIBUTION
5 Star
 (40)
4 Star
 (6)
3 Star
 (1)
2 Star
 (1)
1 Star
 (5)
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MY REVIEW
staddeo
Reviewed Jan. 1, 2014

"This recipe is a hit! Something different from traditional pumpkin pie, very easy, and very tasty!"

MY REVIEW
loraone
Reviewed Nov. 29, 2013

"This is the 2nd year to make this. We love it!! As mentioned by rdooley65, I cut the calories by using fat free evap milk. I also use 1/2 box of cake mix. You really don't need so much mix. And yes, to Angel-Food on the 1st of Jan, you MUST used the pumpkin PIE FILLING!!"

MY REVIEW
rdooley65
Reviewed Nov. 11, 2013

"I will be making this with a sugar free came mix, sugar blend and fat free evaporated milk and 0 Cal butter spray, for Thanksgiving. Just a little healthier."

MY REVIEW
Angel_Food
Reviewed Jan. 1, 2013

"I think denbet thinks it is bitter because she didn't use Pumpkin Pie Mix. She probably used pumpkin only. I agree a whole box of cake mix is too much. This is one of the best healthy Cooking recipes I've tried."

MY REVIEW
Kayhet
Reviewed Dec. 11, 2012

"delish!"

MY REVIEW
gdwitch
Reviewed Nov. 24, 2012

"Tasty but a mess. Does not look like the picture. Followed directions exactly and bottom never solidified to cut into squares. It was like pudding. How does everyone get this out of the pan without everything falling apart?"

MY REVIEW
GWENRW
Reviewed Nov. 29, 2011

"WOW! This was delicious! I have already made it 3 times and given the recipe to several friends that ate mine!! Love this!!"

MY REVIEW
trishgale
Reviewed Nov. 13, 2011

"I have made this twice and both times used only 1/2 of a butter cake mix and only 1/4 cup chopped pecans. I also used 1/2 stick of reduced fat butter instead of 2 sticks. The second time I used the butter spray which was not as good. Without the butter each piece is about 130 calories. I will definitely make this again and again."

MY REVIEW
denbet
Reviewed Nov. 10, 2011

"This had no spices or anything to give it taste, all you tasted was the bitter pumpkin"

MY REVIEW
jnewby2010
Reviewed Nov. 10, 2011

"There were 10 of us in the office, and everyone LOVED this!"

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