Cream Cheese Pumpkin Slices |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This is an incredible dessert. If you like pumpkin, you're going to love this. I've taken this to many get-togethers, and it always gets eaten the fastest. I don't remember the site that I got this, but Becky from Colo. Ingredients:
1 (16 ounce) package golden poundcake mix |
2 eggs, divided |
2 tablespoons butter, melted |
3/4 cup chopped nuts, divided |
3 teaspoons pumpkin pie spice, divided |
8 ounces cream cheese, softened |
1 (14 ounce) can sweetened condensed milk |
2 egg whites |
1 (16 ounce) can pumpkin |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 350°F Grease a 15 x 10-inch jellyroll pan;set aside.
2. In large bowl, combine cake mix, 1 egg, butter, 1/2 cup nuts and 1 1/2 teaspoons pumpkin pie spice. Using pastry blender, mix until crumbly. Press onto bottom of prepared pan; set aside.
3. In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk,then.
4. remaining egg and egg whites, pumpkin, remaining 1 1/2 teaspoons pumpkin pie spice and salt; mix well. Pour over crust; sprinkle remaining 1/4 cup nuts on top. Bake for 30 to 35 minutes or until set. Cool.
5. Chill; cut into bars. Store in refrigerator.
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