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
Directions:
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
Cut, when chilled, into bars. Store in refrigerator.