Cinnamon Pumpkin Torte

Ingredients:
Non-stick cooking spray
1 (18.25 oz) pkg low-fat yellow cake mix
1/4 cup low-fat margarine, melted
1 egg, slightly beaten (or 1/4 cup egg sutstitute)
1 (30 oz) can 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

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 margarine 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.

Nutrition information per serving:
Calories: 163
Sodium: 256mg
Cholesterol: 27mg
Fat: 3g
Carbohydrates: 31g
Exchanges: 1-1/2 Bread/Starch; 1 Vegetable