451
Calories
21g
FAT
55g
carbs
8g
protein
Ingredients
1 (15 oz) can of pumpkin puree
1/2 cup sugar
`/2 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt
1 tbsp cornstarch
2 scoops Bowmar Protein Pumpkin Spice
3 eggs
1 1/2 cups milk
1 box yellow cake mix
1 cup chopped pecans
1/2 cup toffee bits (I used Heath bar bits)
1/2 cup butter (melted)
Directions
Serving Size: 12
Preheat oven to 350F. Spray a 9×13 casserole dish with non-stick spray.
Combine pumpkin puree, sugars, spices, cornstarch, Protein Pumpkin Spice, eggs, and milk in a large mixing bowl. Whisk until well combined. Pour into casserole pan.
In a separate large bowl, combine cake mix, pecan chips, and toffee bits. Mix well and sprinkle evenly on top of the pumpkin mixture in the casserole pan.
Melt butter and drizzle on top of other ingredients in casserole pan.
Bake for 60 minutes.
This recipe is delicious either cooled or warm with ice cream or cool whip on top!
From the kitchen of: Elizabeth Bettag