Just because “Fall” (lets face it, us Floridians don’t experience Fall) & Thanksgiving have come & gone doesn’t mean we still can’t enjoy pumpkin & all its goodness. Do you still have some cans of pumpkin pie mix in the cupboard? Get those babies out & put them to good use by making this delicious Cinnamon Pumpkin Torte! My mom’s a diabetic & my awesome brother made us this sugar-free torte — figure friendly & amazing!
1 Package Low-Fat Yellow Cake Mix
1/4 Cup Low-Fat Margarine, melted
1 Egg, slightly beaten
Preheat oven to 350F. Get the cake mix & set aside 1 cup for later use. Mix the remaining cake mix in a bowl with the margarine & egg until all ingredients are combined. Press dough onto a greashed baking pan to form the crust & set aside. Lets make the filler.
1 Can Pumpkin Pie Mix (with spices already added; 30 oz)
2 Eggs, beaten
2/3 Cup Evaporated Skim Milk
2 TBSP Splenda or Sugar Substitute
1 TSP Cinnamon
In a mixing bowl, combine pumpkin pie mix, eggs, & evaporated milk. Pour pumpkin mixture over prepared crust.
In another bowl, mix the reserved cake mix, splenda & cinammon; sprinkle over pumpkin mixture.
Bake torte for 40 – 45 minutes & let cool. Serve with whipped cream & buen provecho!