PUMPKIN CRUNCH PIE
Ingredients
Crust1 box yellow sugar free cake mix "minus 1 C for topping"
1 egg
2 TB veg oil
2 TB almond milk
Cinnamon, ginger
Filling
1 can pumpkin
3 eggs
2/3 C almond milk
Cinnamon
2 TB whipping cream
dash salt
1/2 C splenda
Topping
1 1/2 C Oats
1 C reserved cake mix
1/2 C Brown Sugar
1 C chopped pecans
1/2 Stick butter melted over top
Instructions
Mix crust ingredients and press into 9x11 panMix Filling and pour over crust
Mix topping and spread over filling.
Pour melted butter over topping
Bake 350 40 mins