Cinnamon Pumpkin Torte

• non-stick cooking spray
• 1 (18.25 oz) pkg low-fat yellow cake mix
• 1/4 cup low fat margarine, melted
• 1 egg, slightly beaten (or 1/4 cup egg substitute)
• 1 can (30 oz)pumpkin pie mix (spices included)
• 2 eggs, beaten (or 1/2 cup egg substitute)
• 2/3 cup canned evaporated skim milk
• 2 Tablespoons sugar
• 1 teaspoon cinnamon
• 1/4 cup ground pecans

Instructions:
Preheat oven to 350F degrees. Coat a 9 x 13-inch cake pan with cooking spray. Set aside 1/8 cup of yellow cake mix. Mix margarine and one egg and add to remaining cake mix. Press slightly dry mixture into bottom of pan to form a crust. Combine pumpkin pie mix, the remaining eggs, and evaporated skim milk. Pour over prepared bottom crust. Mix the 1/8 cup reserved cake mix, sugar, cinnamon and ground pecans and sprinkle over pumpkin filling. Bake 45 to 55 minutes, or until filling is set.
Serves: 24