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Ingredientes
- 1 package (16 ounce size) 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 can (14 ounce size) sweetened condensed milk
- 2 egg whites
- 1 can (16 ounce size) pumpkin
- 1/2 teaspoon salt
Direcciones
- 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. 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 1/4 cup nuts on top. Bake for 30 to 35 minutes or until set. Cool.
- Chill; cut into bars. Store in refrigerator
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 37g | |
| Recipe makes 12 servings | |
| Calories 144 | |
| Calories from Fat 118 | 82% |
| Total Fat 13.58g | 17% |
| Saturated Fat 5.71g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 239mg | 10% |
| Potassium 90mg | 3% |
| Total Carbs 3.29g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.09g | 1% |
| Protein 3.57g | 6% |
