inutes.
Combine cream cheese, pumpkin puree, and white sugar in
Preheat oven to 350\u00b0F.
In a large mixer bowl on low speed, combine cake mix, 1 egg, margarine and 2 tsp pumpkin pie spice until crumbly.
Press onto bottom of 15x10 inch baking pan.
In large mixer bowl, beat cream cheese until fluffy.
Gradually beat in sweetened condensed milk, 2 eggs, pumpkin, 2 tsp pumpkin pie spice and salt; mix well.
Pour over crust; sprinkle with nuts.
Bake 30-35 minutes or until set. Cool.
Refrigerate; cut into bars. Store covered in refrigerator.
u continue to prepare the cheesecake.
Filling preparation:
ixer until smooth.
Whisk pumpkin puree, evaporated milk, 3/4
gg, butter, and 2 teaspoons pumpkin pie spice on low with
Preheat oven to 350\u00b0.
In large mixer bowl, on low speed, combine cake mix, 1 egg, margarine and 2 teaspoons spice until crumbly.
Press onto bottom of 15 x 10-inch jelly roll pan.
In large mixer bowl, beat cream cheese until fluffy.
Gradually beat in Eagle Brand, 2 eggs, pumpkin, 2 teaspoons spice and salt; mix well.
Pour over crust.
Sprinkle with nuts.
Bake for 30 to 35 minutes, until set.
Cool.
Chill; cut into bars.
Store in refrigerator.
Makes 48 bars.
In large mixing bowl, combine cake mix and butter. Set aside 2/3 cup for topping. Press remaining crumb mixture into greased 13x9 dish.
In another mixing bowl, beat cream cheese and sugar. Spread over crust.
In another mixing bowl, beat 2 eggs. Add pie mix, pumpkin pie spice, and milk; pour over crust.
Combine sugar, flour, cinnamon, and reserved crumb mixture; sprinkle over pumpkin layer.
Bake 350\u00b0 45 minute or until golden brown. Cool for 1 hour. Refrigerate 2 hours or until chilled before cutting.
Preheat oven to 350 degrees.
In a large bowl combine pound cake mix, 1 egg, melted butter, pumpkin pie spice until crumbly.
Press into 13 x 9 pan.
Beat cream cheese in bowl until light and fluffy.
Beat in condensed milk gradually.
Add remaining 2 eggs, pumpkin, 2 teaspoons pumpkin pie spice and salt.
Beat well.
Pour over crust.
Sprinkle with pecans.
Bake for 35-40 minutes.
Cool in pan.
Cut into 48 bars.
gg, butter and 2 teaspoons pumpkin pie spice; beat on low
On low speed, combine cake mix, 1 egg, butter or margarine and 2 teaspoons pumpkin pie spice until crumbly.
Press into bottom of 9 x 13-inch pan with fork.
Beat cheese until fluffy.
Gradually beat in sweetened condensed milk, then 2 eggs, pumpkin, 2 teaspoons pumpkin pie spice and salt.
Mix well.
Pour over crust and sprinkle nuts on top.
Bake at 350\u00b0 for 30 to 35 minutes or until set.
Cool and chill in refrigerator.
Cut into bars and serve cold, otherwise they are mushy.
Preheat oven to 350\u00b0.
In large mixer bowl on low speed, combine cake mix, 1 egg, margarine or butter and 2 teaspoons pumpkin pie spice until crumbly.
Press onto bottom of 15 x 10-inch jellyroll pan.
In large mixer bowl, beat cheese until fluffy.
Gradually beat in Eagle Brand milk, then remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt. Mix well.
Pour over crust; sprinkle with nuts.
Bake 30 to 35 minutes or until set.
Cool.
Chill; cut into bars.
Store in refrigerator.
ntil smooth. Beat in the pumpkin, cream, flour, spices, salt and
12 to 15 minutes.
PUMPKIN BATTER: In a medium bowl
Preheat oven to 350\u00b0.
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.
Mix cake mix, 1 egg, margarine and 2 teaspoons pumpkin pie spice until crumbly.
Press into bottom of 13 x 9-inch pan.
Beat cream cheese until fluffy.
Gradually blend in sweetened condensed milk, 2 eggs, pumpkin and 2 teaspoons pumpkin pie spice.
Mix well.
Pour over crust and sprinkle with nuts and bake 30 to 35 minutes at 350\u00b0.
Cool.
Cut into bars.
Preheat oven to 350\u00b0.
In a large mixing bowl with mixer on low speed, combine cake mix, one egg, oleo and 2 teaspoons of the pumpkin pie spices until crumbly.
Press onto bottom of a 10 x 15-inch jellyroll pan; set aside.
In a large bowl, beat cheese until fluffy.
Gradually beat in sweetened condensed milk, then remaining eggs, pumpkin, remaining pumpkin pie spice and salt; mix well.
Pour over crust; sprinkle nuts on top.
Bake 30 to 35 minutes or until set.
Cool and chill; cut into bars.
Store in refrigerator.
Preheat oven to 350 degrees F. In large bowl, on low speed, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of 15x10-inch jellyroll pan.
In large mixing bowl, beat cream cheese on low until fluffy. Gradually beat in sweetened condensed milk, then remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice, and salt; mix well.
Pour over crust; sprinkle with nuts. Bake 30 to 35 minutes or until set. Cool. Chill; cut into bars. Store covered in refrigerator.
Combine flour and brown sugar.
Cut in butter to make crumb mixture.
Stir in nuts.
Set aside 3/4 cup mixture for topping. Press remaining mixture in bottom of 8 x 8 x 1 1/2-inch baking pan. Bake in 350\u00b0 oven for 15 minutes.
Cool slightly.
Combine cream cheese, sugar, pumpkin, eggs, spices, vanilla in large mixing bowl. Blend until smooth.
Pour over baked crust.
Sprinkle with reserved topping.
Bake 30 minutes to 35 minutes at 350\u00b0.
Cool before cutting into bars.
Combine flour and brown sugar in medium bowl.
Cut in butter to make a crumb mixture.
Stir in nuts.
Set aside 3/4 cup crumb mixture for topping.
Press remaining mixture into bottom of 8 x 8 baking pan.
Bake in preheated 350\u00b0 oven for 15 minutes.
Cool slightly.
Combine cream cheese, sugar, pumpkin, eggs, spices and vanilla in large mixing bowl.
Blend until smooth.
Pour over baked crust.
Sprinkle with reserved topping.
Bake an additional 30-35 minutes.
Cool before cutting into bars.
gg, margarine, and 2 tsp. pumpkin pie spice.
Do this