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Ingredientes
- 1 (16 ounce) pkg. lb cake mix
- 2 T butter, melted
- 1 (8 ounce) pkg. cream cheese, soft
- 1 (16 ounce) can plain pumpkin
- 1/2 teaspoon salt
- 3 large eggs
- 2 teaspoon pumpkin pie spice
- 1 (14 ounce) can Eagle Brand condensed lowfat milk (not evaporated)
- 1 c. minced nuts
Direcciones
- Preheat oven to 350°F.In large bowl on low speed of an electric mixer, put together cake mix, 1 egg, butter, 1 tsp pumpkin spice, till crumbly. Press onto bottom of 15 x 10 inch jelly roll pan. Set aside. In large bowl, beat cream cheese till fluffy. Gradually beat in condensed lowfat milk, then remaining 2 large eggs, pumpkin, 1 tsp pumpkin pie spice and salt. Mix well. Pour over crust and sprinkle with nuts on top.
- Bake 30-35 min or possibly till set. Cut into bars.
- Store in refrigerator.
- Makes 48 bars.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 12 servings | |
| Calories 303 | |
| Calories from Fat 157 | 52% |
| Total Fat 18.14g | 23% |
| Saturated Fat 7.69g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 313mg | 13% |
| Potassium 324mg | 9% |
| Total Carbs 29.08g | 8% |
| Dietary Fiber 1.1g | 4% |
| Sugars 25.68g | 17% |
| Protein 8.33g | 13% |
