Ingredients
Crust:
1 18.25 oz. butter recipe yellow cake mix
1 egg
1/2 c. (1 stick) butter, melted
Filling:
1 8-oz. pkg. cream cheese, softened
3 eggs
1 tsp. vanilla
2 tsp. pumpkin pie spice
1 15-oz. can Libby's pumpkin
1 16-oz. box powdered sugar
1/2 c. (1 stick) butter, melted
Directions
Preheat oven to 350. Lightly grease a 13 x 9 pan. Combine the crust ingredients (cake mix, egg and melted butter) in a large bowl with an electric mixer. Pat into the bottom of the prepared pan and set aside. Using the same bowl, beat the cream cheese until smooth; add the eggs, vanilla, spice and pumpkin. Add the powdered sugar a little at a time and then beat well. Slowly add the melted butter. Mix well. Pour the filling over the crust mixture and spread evenly. Bake for 40 to 50 minutes. It should still be a little gooey in the middle. Remove from oven and let cool completely. Serve with a dollop of sweetened whipped cream. Store leftovers in the refrigerator.
Not a NESTLÉ®-tested recipe.