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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 20 |
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Dressed up on your Thanksgiving China, or served as bars for a backyard fall barbecue, this rich new twist on pumpkin treats will turn you autumn harvest into an awesome harvest!! Ingredients:
1 (450 g) package poundcake mix |
3 eggs |
2 tablespoons butter, melted |
4 teaspoons pumpkin pie spice |
1 (250 g) package cream cheese, softened |
1 (300 ml) can eagle brand sweetened condensed milk (regular or low-fat) |
1 (540 ml) can pumpkin pie filling |
1/2 teaspoon salt |
1 cup nuts, chopped |
Directions:
1. In large mixer bowl, on low speed, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice, until crumbly. Press on to bottom of 15x10 jellyroll pan.
2. Beat cheese until fluffy. Gradually beat in Eagle Brand, then remaining 2 eggs, pumpkin, remaining 2 tsp pumpkin pie spice and salt; mix well. Pour mixture over crust; sprinkle with nuts.
3. Bake in preheated 350F oven 30-35 minutes or until set. Cool. Chill 1 hour; cut into 3x2-inch bars. Store covered in refrigerator.
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