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Cinnamon Pumpkin TorteHappy Thanksgiving

Happy Healthy Holidays!

Break away from traditional pumpkin pie for a change of pace with this wonderful Cinnamon Pumpkin Torte. It uses yellow cake mix and pre-spiced canned pumpkin to bring it together in a snap.

Slice of Cinnamon Pumpkin Torte

Recipe Ingredients

Non-stick cooking spray
1 package (18.25 oz) yellow cake mix
1/4 cup butter, melted
1 egg, slightly beaten (or 1/4 cup egg substitute)
1 can (30 ounce) pumpkin pie mix (the kind with spices already added to pumpkin)
2 eggs, beaten (or 1/2 cup egg substitute)
2/3 cup canned, evaporated skim milk
2 tablespoons sugar
1 teaspoon cinnamon

Recipe Directions

Preheat oven to 350 degrees. Coat a 9 x 13-inch cake pan with cooking spray. Set aside 1 cup of yellow cake mix.

Mix butter and one egg and add to remaining cake mix. Press slightly dry mixture into bottom of pan to form a crust.

Combine pumpkin pie mix, two remaining eggs, and evaporated skim milk. Pour over prepared bottom crust.

Mix the 1/8 cup reserved cake mix, sugar and cinnamon and sprinkle over pumpkin filling. Bake 45 to 55 minutes, or until filling is set.

Recipe makes one Cinnamon Pumpkin Torte.

Nutrition Information

Nutrition information per serving: Yield: 12 servings
Calories: 163; Sodium: 256mg; Cholesterol: 27mg; Fat: 3g; Carbohydrates: 31g

Exchanges: 1-1/2 Bread/Starch; 1 Vegetable

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In 1863 President Lincoln declared Thanksgiving a national holiday. Benjamin Franklin wanted the turkey to be the national bird of the United States.







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