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Pumpkin Squares (Reduced-fat)

This is an easy and delicious alternative to pumpkin pie. I made my own cake mix with flour, sugar and baking powder, to omit the added fat; then I used egg substitute and fat-free evaporated milk, and I got a delicious lower-fat version.

Makes 12 servings

CRUST

• 1-1/2 cups all-purpose flour
• 2/3 cup powdered sugar
• 1/2 teaspoon baking powder
• 1/4 cup liquid egg substitute (or 1/4 cup egg whites)
• 1/4 cup melted butter
• 1 tablespoon water

FILLING

• 1 can (30 ounces) pumpkin-pie mix
• 1/2 cup liquid egg substitute or whites
• 6 ounces (3/4 cup) evaporated skim milk

TOPPING

• 2/3 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/3 cup sugar
• 1/3 cup oatmeal
• 2 tablespoons cold butter, cut into small cubes
• 1/4 cup chopped walnuts or pecans

Preheat oven to 350 degrees. Spray a 9-by-13-inch pan with nonstick spray; set aside.

For the crust: In a large bowl, combine flour, powdered sugar and baking powder. Add the egg substitute, butter and water. The mixture will be crumbly. Gather some and press it together to see if it will make a ball. If it is too crumbly, add a little more water. Press into the bottom of the prepared pan.

For filling: In another bowl, mix together the pumpkin-pie mix, egg substitute and evaporated milk. Pour over the crust and smooth with a spatula.

For topping: In the same bowl you used for the crust, combine the flour, cinnamon, sugar and oatmeal. Mix in the butter with your fingers until the pieces of butter are very small.

Add the chopped nuts and sprinkle over the pumpkin mixture. Bake for about 50 minutes, or until a sharp knife inserted into the center comes out clean.

Per serving: 290 calories, 8 g fat, 16 mg cholesterol, 235 mg sodium, 48 g carbohydrates, 6 g protein, 4 g fiber.

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