Pumpkin Crisp

Pumpkin Crisp

Crust

1 cup whole wheat flour

½ cup quick oats

½ cup splenda brown sugar

½ cup I Can’t Believe It’s Not Butter Light

Bake in a sprayed 13 x 9 inch dish at 350 for 15 minutes

Filling

2 Cups pumpkin

1 cup fat free milnot

1 tsp pumpkin spice

2 eggs

¾ cup splenda

Beat and pour onto crust and Bake at 350 for 30 minutes

Topping

½ cups chopped walnuts

½ cup splenda brown sugar

2 tbsp I Can’t Believe It’s Not Butter Light

Sprinkle over the top and bake at 350 for 20 minutes