| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Cake mix |
| 3 |
|
Eggs |
| 2 |
tb |
Butter; melted |
| 4 |
ts |
Pumpkin pie spice |
| 1 |
pk |
Cream cheese; (8 oz.) softened |
| 1 |
cn |
Sweetened condensed milk (not evaporated, (14 oz.) milk) |
| 1 |
cn |
Pumpkin (about 2 cups); (16 oz.) |
| 1/2 |
ts |
Salt |
| 1 |
c |
Chopped nuts |
INSTRUCTIONS
Preheat oven to 350 degrees. In a large mixer bowl, on low speed, combine
cake mix, 1 egg, margarine, and 2 tsp. Pumpkin pie spice until crumbly.
Press onto bottom of greased 9x13 casserole or 10x15 jellyroll pan. In a
large mixer bowl, beat cream cheese until fluffy. Gradually beat in
condensed milk, then remaining 2 eggs, pumpkin, remaining 2 tsp. pumpkin
spice and salt; mix well. Pour over crust; sprinkle with nuts. Bake 30-35
minutes or until set. Cool. Chill; cut into bars. Store in refrigerator.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Melissa Tarleton
<mhtarlet@unity.ncsu.edu> on Nov 20, 1997
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