Luscious Lemon-Pumpkin Dessert

 

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.