Luscious Lemon-Pumpkin Dessert

A dessert bar mix makes this a clever way to get to pumpkin pie!

Yield: 8 servings

Ingredients

• 1 box Betty Crocker Sunkist lemon bar mix
• 1/3 cup chopped nuts
• 1 teaspoon pumpkin pie spice*
• 1 (15 ounce) can pumpkin (not pumpkin pie mix)
• 1 (5 ounce) can evaporated milk (1/3 cup)
• 3 eggs
• 1 cup frozen (thawed) whipped topping

Instructions

1. Heat oven to 350 degrees F.
2. Mix Ready-Mixed Crust (dry) and nuts in ungreased 9 x 3 inch springform pan or ungreased 8 inch square baking dish. Press crust evenly in bottom of pan.
3. Bake for 15 minutes.
4. Beat Filling Mix, pumpkin pie spice, pumpkin, evaporated milk and eggs with wire whisk until smooth; pour over hot crust.
5. Bake for about 45 minutes or until knife inserted in center comes out clean.
6. Cool for 15 minutes.
7. Refrigerate uncovered at least 1 hour until cool.
8. Spread or serve with whipped topping.
9. Cover and refrigerate until serving.

Notes

High Altitude (3500-6500 ft) Bake about 55 minutes.

* Pumpkin pie spice is easily made at home. Just combine 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/8 teaspoon ground allspice and 1/8 teaspoon ground nutmeg.

Evaporated milk is simply fresh, homogenized milk that has had 60 percent of its water removed. Vitamin D has also been added for extra nutrition. If you ever have leftover evaporated milk, you can mix it with an equal amount of water and use it instead of regular milk in recipes.

Nutrition

Per serving: Calories 370 (Calories from Fat 180); Total Fat 20g (Saturated Fat 3g); Cholesterol 55mg; Sodium 140mg; Total Carbohydrate 49g (Dietary Fiber 2g); Protein 5g

Percent Daily Value*: Vitamin A 100%; Vitamin C 2%; Calcium 8 %; Iron 10%

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens
Sunkist is a registered trademark of Sunkist Growers, Inc.