Fandango Pitcher

The Great Plains Heisey Club

Members from Iowa, Kansas, Missouri and Nebraska

Glen’s Cream Cheese Pumpkin Slices

1 package (16 ounce size) golden pound cake mix
2 eggs divided
2 tablespoons butter melted
1 cup chopped nuts, divided
3 teaspoons pumpkin pie spice, divided
8 ounces cream cheese, softened
1 can (14 ounce size) sweetened condensed milk
2 egg whites
1 can (16 ounces size) pumpkin
1/2 teaspoon salt


Preheat oven to 350 degrees.  Grease a 15 x10 jellyroll pan; set aside.

In large bowl, combine cake mix, 1 egg, butter, 1/2 cup nets and 1 1/2 teaspoons pumpkin pie spice.  Using pastry blender, mix 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 1/2 cup of nuts on top.  Bake for 30 to 40 minutes or until set.  Cool

Chill; cut into bars.  Store in refrigerator.