With the start of fall today, I thought I would share one of my favorite pumpkin recipes. This is from my husband's family's cookbook.
1 (16 oz.) pkg. pound cake mix
2 Tbs butter, melted
4 tsp. pumpkin pie spice
1 (8oz.) pkg. cream cheese
1 (14oz.) can condensed milk (Eagle Brand)
1 (16 oz.) can pumpkin
1/2 tsp. salt
1 c. chopped nuts
Preheat oven to 350. In a large mixer bowl, on low speed, combine cake mix, 1 egg, butter, and 2 tsp. pumpkin pie spice, until crumbly. Press into bottom of 15 x 10 - inch jellyroll pan. Set aside.
In a large mixer bowl, beat cream cheese until fluffy. Gradually add sweetened condensed milk, then eggs, pumpkin, remaining pumpkin pie spice and salt. Mix well. Pour over crust. Sprinkle nuts on top. Bake 30 minutes or until set. Cool, then cut in bars. Store in fridge.
You can leave the nuts off if you are allergic or do not like nuts.