From Lucille Conelly, Mother of WV First Lady Gayle Manchin
1 pkg. pound cake mix (Suzanne’s yellow cake mix should work just fine)
2 tbs. margarine or butter, melted
1 pkg. cream cheese, 8 oz., softened
1 can sweetened condensed milk, 14 oz. (not evaporated milk)
1 can pumpkin, 20 oz.
1/2 tsp. salt
1 cup chopped nuts (we like pecans)
3 tsp. pumpkin pie spice
Preheat oven to 350 degrees. In large mixer bowl, use low speed to combine cake mix, 1 egg, margarine and 2tsp pumpkin pie spice; mix until crumbly. For crust, press the mixture into bottom of 15×9 inch baking pan or dish. In large mixer bowl, beat cheese until fluffy. Gradually beat in condensed milk, remaining two eggs, pumpkin, remaining pumpkin pie spice and salt; mix well. Pour over crust; sprinkle with nuts. Bake 30 to 35 minutes or until set. Cool. Chill. Cut into bars. Store in the fridge.
Pete’s notes: We like this just as it is! This recipe was published in a Charleston WV magazine a few years ago and was an instant hit in our household. Also a great something else to do with that lasagna pan.
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