Pumpkin Streusel Cake
Serves 15

This dessert takes the best qualities of pumpkin pie and moist cake and puts them together. 

Cake:

• 1 cup flour
• ¾ cup sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1/3 cup nonfat sour cream
• 1/3 cup milk
• 1/3 cup egg substitute
• 1 teaspoon vanilla

Custard:

• 2 cups canned pumpkin
• 1 ½ cups nonfat evaporated milk
• 2/3 cup egg substitute
• 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, ½ tsp ground ginger, ¼ tsp ground cloves)
• ¾ cup packed brown sugar
• ½ teaspoon salt

Streusel:

• ½ cup flour
• ¾ cup sugar
• ¼ cup rolled oats
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 2 tablespoons butter substitute
• ¼ cup pecans, optional

For cake, lightly spray a 9x13-inch baking dish with nonfat cooking spray.  Preheat oven to 350°.  In mixing bowl combine flour, sugar, baking powder and ½ teaspoon salt.  Add sour cream, milk, 1/3 cup egg substitute, and vanilla and beat 3 minutes.  Pour into prepared baking pan. 

For custard, use same mixing bowl to combine pumpkin, evaporated milk, 2/3 cup egg substitute, pumpkin pie spice, brown sugar, and ½ teaspoon salt.  Stir to mix well and pour evenly over cake batter. 

In small bowl, combine flour, sugar, rolled oats, cinnamon, and nutmeg.  Cut in butter substitute and mix thoroughly.  Add pecans if using and mix well.  Sprinkle evenly over cake.

Bake at 350° about 35 minutes or until cake layer tests done.  Serve with dollop of nonfat whipped topping or scoop of nonfat vanilla ice cream.