PUMPKIN PECAN CRUNCH BARS

1 can (15 ounces) pumpkin

• 1 can (12 ounces) fat-free evaporated milk
• 3 eggs
• 1 cup Splenda Granulated
• 1/3 cup firmly packed Splenda Brown Sugar Blend
• 6 teaspoons pumpkin pie spice, divided
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 1 package (18 1/4 ounces) sugar-free yellow cake mix
• 1 cup chopped pecans
• 1/2 cup (1 stick) butter, melted
• 1/2 cup canola or coconut oil
• Whipped cream for garnish (optional)
• Spiced Pecans for garnish (optional)
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Preheat oven to 350 degrees.

Spray a 9 x 13-inch baking pan with nonstick baking spray and set aside.

In a large bowl, mix the pumpkin, milk, eggs, both Splenda products, 5 teaspoons of the pumpkin pie spice, vanilla extract, and salt until well blended. (I prefer doing this with a wire whisk.) Pour mixture into the prepared baking pan.

In a medium bowl, using a wire whisk, mix the cake mix with the remaining pie spice mix, sprinkle evenly over the pumpkin mixture in the pan.  Sprinkle the chopped pecans overall.

Melt the butter and mix with the oil, drizzle over the pecans.

Bake at 350 degrees for 50 minutes or until golden brown.

Garnish with whipped cream and/or spiced pecans, if desired.

McCormick photo

 McCormick® recipe I got from my grocery store and changed to a diabetic version.