Pumpkin Crunch Lite

• 1 (15 ounce) can plain pumpkin puree
• 1 (12 fluid ounce) can evaporated milk
• 3 eggs
• 3/4 cup granular sucrolose sweetener (such as Splenda(R)), or more to taste
• 1/4 teaspoon ground cinnamon
• 1 (18.25 ounce) package sugar-free yellow cake mix
• 1 cup chopped nuts
• 1 cup butter, melted

1. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
2. Mix pumpkin puree, evaporated milk, eggs, granular sweetener, and cinnamon together in a large bowl. Pour into the baking pan.
3. Sift dry cake mix over pumpkin mixture. Sprinkle nuts on top; press down lightly. Spoon melted butter evenly over nuts.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan, 10 to 15 minutes. Invert onto a serving platter and peel off parchment paper.

pumpkin puree, milk, eggs, granular sucrolose, ground cinnamon, yellow cake, nuts, butter

Taken from www.allrecipes.com/recipe/259113/pumpkin-crunch-lite/ (may not work)