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Cream Cheese Pumpkin Slices



  • 1 (16 ounce) box 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
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  1. Heat oven to 350 degrees F. Grease a 15 x 10-inch jellyroll pan; set aside.
  2. 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.
  3. In large mixer bowl, beat cream cheese until fluffy.
  4. 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.
  5. Pour over crust; sprinkle remaining 1/4 cup nuts on top.
  6. Bake for 30 to 35 minutes or until set. Cool.
  7. Chill; cut into bars.
  8. Store in refrigerator.

Yield: 12 servings

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