- Level: Intermediate
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
- Yield: 4 dozen bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 108
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 9 g
- Protein
- 2 g
- Cholesterol
- 21 mg
- Sodium
- 102 mg
- Level: Intermediate
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
- Yield: 4 dozen bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 108
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 9 g
- Protein
- 2 g
- Cholesterol
- 21 mg
- Sodium
- 102 mg
Ingredients
Directions
- HEAT oven to 350 degrees F. Combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice in large bowl until mixture resembles coarse crumbs. Press into bottom of 15 x 10-inch jellyroll pan.
- BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk; beat in remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt; mix well. Pour over crust; sprinkle with nuts.
- BAKE 30 to 35 minutes or until set. Cool. Chill. Cut into bars.
