Pumpkin Pie Crunch (*reduced sugar*)

Ingredients:

1 can pumpkin puree (not pumpkin pie filling)

1 can of evaporated milk (can use fat free)

2 eggs plus 2 egg whites

2/3 cup of sugar (I used about half white and half brown sugar)

Tablespoon pumpkin pie spice

1 box of gluten free yellow cake mix

1/2 stick of melted butter

1 cup chopped pecans

Directions:

Preheat oven to 350 degrees and lightly grease or spray a 9x13 in pan.

In a medium bowl, mix all ingredients well except for cake mix, butter and pecans and pour pumpkin batter into prepared pan.  Evenly sprinkle dry cake mix over all over batter and top with chopped pecans. Evenly drizzle butter over entire dish (it's okay that there will be dry spots).  

Bake uncovered for 45-50 minutes.

Let cool for 10 minutes and serve warm or cool with a dollop of whipped cream.