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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Bonnie Hodges
  • 1 box yellow cake mix
  • 3 eggs, divided
  • 2 TBS melted butter
  • 4 tsp. pumpkin pie spice, divided
  • 8 oz. fat-free cream cheese, softened
  • 1 can fat-free sweetened condensed milk
  • 2 cups cooked pumpkin or
  • 16 oz. can pumpkin
  • 1/2 tsp. salt
Preheat oven to 350 degrees.
In a large mixer bowl on low speed, combine the cake mix, 1 egg, melted butter and 2 tsp. pumpkin pie spice. Mix until crumbly. Sprinkle evenly over the bottom of a greased 9- by- 13- inch pan. Press firmly to make the bottom crust.
In a large mixer bowl, beat the cream cheese until fluffy. Gradually beat in the condensed milk, 2 eggs, pumpkin, remaining 2 tsp. pumpkin pie spice and salt. Mix well until smooth.
Pour pumpkin mixture evenly over the crust. Bake 35-40 minutes or until set. Cool. Chill in the refrigerator. Cut into squares and serve.
Makes 16 squares.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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