Pumpkin Cobbler

1 (15 oz.) Can Solid Pumpkin
1/2 Cup Egg Substitute
1 (12 oz.) Can Fat Free Evaporated Milk
3/4 Cup Splenda Granular
1 teaspoon Ground Cinnamon
1/2 teaspoon Salt
1/2 teaspoon Ground Ginger
1/4 teaspoon Ground Cloves
1 (9 oz.) Package Jiffy Yellow Cake Mix
4 ounces Diet 7UP or Sprite
1/2 Ounce Chopped Pecans

Preheat oven to 350 degrees. In a medium bowl combine the Pumpkin, egg substitute, evaporated milk, Splenda, cinnamon, salt, ginger and cloves. Spray a 9X13 inch pan with non-stick cooking spray. Pour the pumpkin mixture into the pan. Sprinkle the cake mix evenly on top. Next pour the diet 7UP over the dry cake mix. Top with chopped pecans. Bake for 45-50 minutes. Cool. When ready to serve, top each piece with fat free cool whip (optional).

Serves: 12
Per Serving: 154 Calories; 4g Fat (22.4% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 292mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat. WWP: 3  (www.AimeesAdventures.com)