Ingredients
1 (16oz) pkg. pound cake mix
3 eggs
2 Tbsp. butter or oleo, melted
4 tsp. pumplin pie spice
1 (8oz) pkg. cream cheese, softened
1 (14oz) can Eagle Brand Condensed milk
1 (16oz) can pumpkin
1/2 tsp. salt
1 c. chopped nuts
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Achievable elevated desserts — laminated doughs, cakes, custards
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Stainless press for hard cheeses — cheddar, gouda, manchego
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Achievable elevated desserts — laminated doughs, cakes, custards
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
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Preheat oven to 350°. In large bowl, combine cake mix, 1 egg, oleo, and pie spice until crumbly. Press in bottom of 15x10 jelly roll pan. In large bowl, beat cheese until fluffy. Gradually beat in condensed milk, then remaining 2 eggs, pumpkin, remaining pie spice, and salt, mix well. Pour over crust; sprinkle with nuts. Bake 30 - 35 minutes or until set. Cool. Chill; cut into bars. Store in refrigerator. Makes 48 bars.