Pumpkin Bars

Tomorrow is Thanksgiving! And this morning as I sit here and sip my coffee, gearing up for a busy day of baking pies and desserts, making my gravy (did you check out my recipe for make ahead gravy?) and doing the chopping and dicing for the stuffing, I realize that I intended to post a lot of Thanksgiving recipes here for you over the past few days but the unexpected death of my dear Grandmother and the travel for her funeral has set me back.

I am going to hurry and post a few recipes here so if you see about five recipes posted in a row this morning you'll know why!

Enjoy your Thanksgiving holiday! God's Blessings to you and your families during this harvest season.

Pumpkin Bars

1 (16 oz) golden pound cake mix
2 eggs, divided
2 T butter, melted
3/4 c chopped nuts, divided
3 t pumpkin pie spice, divided
8 oz cream cheese, softened
1 (14 oz) can sweetened condensed milk
2 egg whites
1 (16 oz) can pumpkin
1/2 t salt

Preheat oven to 350 degrees F. Spray or line 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.Print Friendly and PDF