Ingredients
1
box Betty Crocker™ Gluten Free yellow cake mix
1/2
cup finely chopped pecans
1/2
cup butter, softened
2
packages (8 oz each) cream cheese, softened
1
cup sugar
1
cup canned pumpkin (not pumpkin pie mix)
1
tablespoon pumpkin pie spice
2
tablespoons whipping cream
2
eggs
Preparation
Heat oven to 350°F. In medium bowl, stir together cake mix and pecans. With pastry blender or fork, cut in butter until mixture is crumbly. Reserve 1 cup mixture for topping. In bottom of ungreased 13x9-inch pan, press remaining mixture. Bake 10 minutes.
In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining ingredients; beat until well blended. Pour over warm crust. Sprinkle with reserved topping.
Bake about 35 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
