Luscious Lemon-Pumpkin Dessert A dessert bar mix makes this a clever way to get to pumpkin pie!
Makes 8 servings 1 package Betty Crocker Sunkist lemon bar mix 1/3 cup chopped nuts 1 teaspoon pumpkin pie spice 1 can (15 ounces) pumpkin (not pumpkin pie mix) 1 can (5 ounces) evaporated milk (1/3 cup) 3 eggs 1 cup frozen (thawed) whipped topping Heat oven to 350 degrees F. Mix Ready-Mixed Crust (dry) and nuts in ungreased spring form pan, 9 x 3 inches, or ungreased square baking dish, 8 x 8 x 2 inches. Press crust evenly in bottom of pan. Bake 15 minutes. Beat Filling Mix, pumpkin pie spice, pumpkin, evaporated milk and eggs with wire whisk until smooth; pour over hot crust. Bake about 45 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Refrigerate uncovered at least 1 hour until cool. Spread or serve with whipped topping. Cover and refrigerate until serving. High Altitude (3500-6500 ft) Bake about 55 minutes. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
