Cooking it Light: Revised Pumpkin Squares cuts fat not taste

Dear Jeanne: I love your column. This is a great fall dessert that is delicious. But I would like for it to be less fattening. Can you help? Thank you!

— Rebecca A., Salt Lake City

Dear Rebecca: This is an easy and delicious alternative to pumpkin pie.

I made my own cake mix with flour, sugar and baking powder, to omit the added fat; then I used egg substitute and fat-free evaporated milk, and I got a delicious lower-fat version.

Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her website, jeannejones.com.

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PUMPKIN SQUARES

CRUST:

1 egg

1 yellow cake mix — set aside 1 cup

1/2 cup melted butter

Mix and pat into greased and floured 9-by-13-inch pan.

FILLING:

1 can pumpkin-pie mix (30 ounces)

2 eggs

6 ounces evaporated milk

Mix and pour over crust.

TOPPING:

1/4 cup margarine

1 cup cake mix

1 teaspoon cinnamon

1?3 cup sugar

1/2 cup chopped walnuts or pecans

Cut margarine into dry ingredients; sprinkle on top of squares. Bake at 350 F for 50 to 70 minutes. Garnish with whipped cream.

Makes 12 servings.

REDUCED-FAT PUMPKIN SQUARES

CRUST:

11/2 cups all-purpose flour

2?3 cup powdered sugar

1/2 teaspoon baking powder

1/4 cup liquid egg substitute (or equal amount of whites)

1/4 cup melted butter

1 tablespoon water

FILLING:

1 can (30 ounces) pumpkin-pie mix

1/2 cup liquid egg substitute or whites

6 ounces (3/4 cup) evaporated skim milk

TOPPING:

2?3 cup all-purpose flour

1 teaspoon ground cinnamon

1?3 cup sugar

1?3 cup oatmeal