Pumpkin Crisp Plus Lower Fat Variations

• 1 (18 1/4 ounce) box yellow cake mix
• 1 (15 ounce) can pumpkin
• 3 eggs
• 1 cup salted butter (use real butter)
• 1 cup sugar
• 1 cup powdered sugar
• 1 teaspoon cinnamon (I use more, 2 t. )
• 1 (12 ounce) can evaporated milk
• 1 (8 ounce) container Cool Whip
• 8 ounces cream cheese (softened)

1. Mix together; Evaporated milk, pumpkin, eggs, sugar, cinnamon.
2. Pour into a greased 9x13 pan.
3. Sprinkle cake mix over top.
4. Melt butter.
5. Pour slowly over top of cake mix.
6. Checker pattern works well.
7. Cook 1 hour @ 350 degrees.
8. Cool 2 hours before icing.
9. Mix with a mixer, cool whip, cream cheese, and powdered sugar until smooth.
10. Spread on top.
11. Optional topping- pecans, or walnuts.
12. Refrigerate.
13. Not as good if made ahead of time.
14. The cake mix becomes soft.
15. Best the same day.
16. Or make the night before.
17. Less fat variations.
18. (Sub 2 egg whites and 1 whole egg).
19. (3/4 cup sugar).
20. (1/2 cup powdered sugar).
21. (fat free evaporated milk ).
22. (1/2 tub cool whip).
23. (4 oz cream cheese).

yellow cake, pumpkin, eggs, butter, sugar, powdered sugar, cinnamon, milk, cream cheese

Taken from www.food.com/recipe/pumpkin-crisp-plus-lower-fat-variations-400248 (may not work)