These delicious pumpkin bars are made with a cakey crust layer, a creamy cheesecake layer, and a crunchy nut layer for maximum satisfaction.
Original recipe makes 4 dozen bars
1 (16 ounce) package pound cake mix
2 tablespoons butter or margarine, melted
4 teaspoons pumpkin pie spice, divided
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 (15 ounce) can pumpkin
1/2 teaspoon salt
1 cup chopped nuts
- Preheat oven to 350 degrees F. In large bowl, on low speed, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of 15×10-inch jellyroll pan.
- In large mixing bowl, beat cream cheese on low until fluffy. Gradually beat in sweetened condensed milk, then 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. Store covered in refrigerator.
Calories: 129 kcal
Carbohydrates: 10.2 g
Cholesterol: 28 mg
Fat: 7.1 g
Fiber: 0.4 g
Protein: 2.1 g
Sodium: 115 mg