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Cream Cheese Pumpkin Squares
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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.
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