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- Level: Intermediate
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
- Yield: 4 dozen bars
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- Level: Intermediate
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
- Yield: 4 dozen bars
Ingredients
1 (16 oz.) pkg. pound cake mix
3 large eggs
2 tbsps. butter, melted
4 tsps. pumpkin pie spice, divided
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 (15 oz.) can pumpkin (about 2 cups)
1/2 tsp. salt
1 cup chopped nuts
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.
