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By Dawn Hall, author of the Busy People’s Cookbook Series

The first day this tastes like moist pumpkin bread with a light crumb topping and mellow spice flavor. The next day it tastes a lot like pumpkin sponge cake.
 
1 (39-ounce) can pumpkin pie mix
2 ¼ cups homemade whole wheat sweet baking mix (click the link for the recipe)
2 egg whites
1 (7-ounce) package dry cherry crumb topping mix
3 tablespoons light margarine, melted
 
Preheat the oven to 375 degrees.

Spray a 10 x 15-inch jelly-roll pan with nonfat cooking spray.

In a large mixing bowl combine the pumpkin pie mix, whole-wheat sweet baking mix, and the egg whites until well mixed.

Spread the pumpkin mixture into the prepared jelly-roll pan.

Stir the cherry crumb topping mix and the margarine with a fork until crumbly.
Sprinkle the crumb mixture on top of the pumpkin mixture and gently press together.

Bake for 17 minutes.

Let the mixture sit for a few minutes to cool before cutting into 24 pieces.
 
Yield: 24 (1-piece) servings
 
Calories: 112 (9% fat)
Total Fat: 1g
Cholesterol: 0mg
Carbohydrate: 23g
Dietary Fiber: 2g
Protein: 2g
Sodium: 164mg
Diabetic Exchanges: 1 1/2 other carbohydrate
 
Preparation time: 10 minutes
Cooking time: 17 minutes
Total time: 27 minutes

Dawn Hall is the author of the award winning Busy People’s Cookbook Series including the just released title: Busy People’s Super Simple Menus Cookbook, (137 healthy, home-style-meals made in 30-minutes or less); Slow Cooker Cookbook, Low-Carb Cookbook, Diabetic Cookbook, Christmas Cookbook, Low-Fat Cookbook, Busy People’s Down Home Cooking Without the Down Home Fat Cookbook and 7 Simple Steps to a Healthier You.  Her books are currently available at all fine bookstores and on the internet.  She is also a popular inspirational speaker full of energy, insight and clever ideas. Her website is: www.Dawnhallcookbooks.com