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Scrumptious, healthy, crowd-pleasing recipes for people with diabetes and their loved ones. From the editors of Diabetic Gourmet Magazine. Only $11.53 and eligible for FREE Shipping.

Cinnamon Pumpkin Torte 24 Servings Ratings Read Comments Add Star Rating Add Comments Printer-Friendly Version Email This Recipe

Contributed by Marilyn Helton of Cinnamon Hearts Ingredients Nonstick 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 substitute) 1 (30-ounce) can pumpkin pie mix (with spices already added) 2 eggs, beaten (or 1/2 cup egg substitute) 2/3 cup canned evaporated skim milk 2 Tbsp sugar 1 tsp cinnamon Recipe Continues Below Advertisement Directions Preheat oven to 350F. Coat a 9 x 13-inch cake pan with cooking spray. Set aside 1 cup of yellow cake mix for topping. 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 eggs, and evaporated skim milk. Pour over prepared bottom crust. Mix the reserved cake mix, sugar and cinnamon and sprinkle over pumpkin filling. Bake 40 to 45 minutes. Calories: 163 Sodium: 256 mg Cholesterol: 27 mg Fat: 3 g Carbohydrates: 31 g Exchanges: 1-1/2 Bread/Starch; 1 Vegetable Source: Magic Herbs Sponsored Link Link provided below features a Diabetic Gourmet Magazine advertiser/sponsor: Offsite Sponsored Links Links provided below are not controlled by Diabetic Gourmet Magazine: