Ingredients
1
(16-ounce) package pound cake mix
2
tbsp. of margarine or butter, melted
4
tsp. of pumpkin pie spice
1
(8-ounce) package cream cheese, softened
1
(14-ounce) can of Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
1
(16-ounce) can of pumpkin (about 2 cups)
Directions
1.
Preheat oven to 350°.
2.
In large mixer bowl, on low speed, combine cake mix, 1 egg, margarine and 2 tsp. of pumpkin pie spice until crumbly.
3.
Press onto bottom of half sheet pan (16 x 10 inch).
4.
In large mixer bowl, beat cheese until fluffy.
5.
Gradually beat in Eagle Brand, then remaining 2 eggs, pumpkin, remaining 2 tsp. of pumpkin pie spice and salt; mix well.
6.
Pour over crust; sprinkle with nuts.
7.
Bake 30-35 minutes or until set.
8.
Cool. Chill; cut into bars.
9.
Store covered in refrigerator.
New-York Restaurants
