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 springform 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.

Nutrition Information: 1 Serving: Calories 370 (Calories from Fat 180 ); Total Fat 20 g (Saturated Fat 3 g); Cholesterol 55 mg; Sodium 140 mg; Total Carbohydrate 49 g (Dietary Fiber 2 g); Protein 5 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 2 %; Calcium 8 %; Iron 10 %

*Percent Daily Values are based on a 2,000 calorie diet.

Sunkist is a registered trademark of Sunkist Growers, Inc

Did You Know...
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.

Substitution:
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.

Recipe and photograph provided courtesy of Betty Crocker 2007/TM General Mills All Rights Reserved