Recipe for Cream Cheese Pumpkin Slices


    Cream Cheese Pumpkin Slices

    1 (16 ounce) golden pound cake 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

    Preheat oven to 350 degrees F. Grease a 15 x 10-inch jellyroll pan; set aside.

    In large bowl, combine cake mix, 1 egg, butter, 1/2 cup nuts and 1 1/2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of prepared pan; set aside.

    In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, then 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.

    Chill; cut into bars. Store in refrigerator.

    Makes 12 servings.