Here's a twist on a family favorite of ours! We eat this low-fat upside down pumpkin pie creation that I just had to try to alter for Passover.
I used an organic pumpkin pie mix in a can (pictured below) that uses cane juice as a sweetener instead of corn syrup. One can of the mix plus 3/4 cup fat-free evaporated milk, the equivalent of 2 eggs using egg substitute, and one box of kosher for Passover Apple Crumb Cake Mix (also pictured below).
Mix together the pumpkin, milk & eggs and pour into a pie type of dish. Sprinkle the Apple Crumb Cake Mix on top, followed by sprinkling the crumb mixture that comes in the cake mix box on top of that. Bake at 375 for 50 minutes, and voila!
It's a much healthier choice than regular pumpkin pie, and with the Kosher for Passover cake mix, is also great to use for Passover!
If you make it, please comment and tell me how your family liked it!