| 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 |
| 1. | Heat oven to 350º. Mix Ready-Mixed Crust (dry) and nuts in ungreased springform pan, 9x3 inches, or ungreased square baking dish, 8x8x2 inches. Press crust evenly in bottom of pan. Bake 15 minutes. |
| 2. | Beat Filling Mix, pumpkin pie spice, pumpkin, evaporated milk and eggs with wire whisk until smooth; pour over hot crust. |
| 3. | 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. |
| Bake about 55 minutes. |
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| Evaporated milk is simply fresh, homogenized milk that has had 60 percent of its water removed. Vitamin D has also been added for extra nutrition. If you ever have leftover evaporated milk, you can mix it with an equal amount of water and use it instead of regular milk in recipes. |
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| Pumpkin pie spice is easily made at home. Just combine 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/8 teaspoon ground allspice and 1/8 teaspoon ground nutmeg. |
Nutrition Information:
370 ( 180 ); 20 g ( 3 g); 55 mg; 140 mg; 49 g ( 2 g); 5 g 100 %; 2 %; 8 %; 10 %
| ®Sunkist is a registered trademark of Sunkist Growers, Inc |