1 2/3 c. flour
2/3 c. sugar
1/4 c. nonfat dry milk
1 tsp. baking soda
1/2 tsp. baking powder
2 tsp. pumpkin pie spices
1/2 c. raisins
2 egg whites
1 c. canned solid pack pumpkin
1/3 c. Karo (light or dark)
1/3 c. orange juice
Fat-Free Yogurt Cream Sauce, recipe follows (opt.)

Spray 9 inch square pan with cooking spray. In large bowl combine dry ingredients and raisins. In medium bowl combine remaining ingredients. Add to dry ingredients, stir until smooth. Pour into prepared pan.

Bake in 350 degree oven for 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. If desired serve with Fat-Free Yogurt Cream Sauce. Makes 16 servings.

FAT-FREE YOGURT CREAM SAUCE:

Line strainer with paper coffee filter or cheesecloth layers. Add 1 cup nonfat vanilla yogurt, set over bowl and refrigerate 4 hours. Discard drained liquid. Combine thickened yogurt and 1/2 cup confectioners' sugar, stir until smooth. Makes 1/2 cup.