A Great Fall Dessert!

The first time I made this dessert, it went very, very wrong... but I had to try again because I wanted it to come out good! It came out so bad the first time because I used just pumpkin filling instead of pumpkin pie filling, with all the spices included. The second time, the time I did it right, it came out really good! It's so yummy!

Here's the recipe for Crunchy Pumpkin Dessert Squares:

Ingredients:
1 can (30 oz.) pumpkin pie filling
1 can (12 oz.) fat-free evaporated milk
3 eggs
1 pkg. (18-1/4 oz.) yellow cake mix
2/3 cup chopped pecans
1 cup reduced-fat butter, melted
1-1/4 cups fat-free whipped topping

1. In a large bowl, combine the pie filling, milk, and eggs; beat on medium speed until smooth. Pour into an ungreased 13-in. x 9-in. baking pan. Sprinkle with cake mix and pecans; drizzle with butter.

2. Bake at 350 degrees for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Garnish with whipped topping. Refrigerate leftovers.

This is a "makeover" recipe from Taste of Home. The original recipe had 330 calories, 17g fat, and 61 mg cholesterol in one piece. The makeover recipe has 246 calories, 10g fat, and 44 mg cholesterol in one piece.