- 1 package cream cheese room temperature
- 1 can pumpkin puree
- 3 eggs lightly beaten
- 1 cup brown sugar lightly packed
- ½ cup heavy cream
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
Topping
- 1 box yellow cake mix
- 1 cup butter
- 1 cup chopped walnuts
Grease a 9 x 13" baking pan. Preheat oven to 350˚F
Whip cream cheese until smooth. Stir in pumpkin puree, lightly beaten eggs, brown sugar, cream, pumpkin pie spice, cinnamon and vanilla. Pour into bottom of pan.
*Coarsely combine cake mix, chopped walnuts and softened butter. Drop onto pumpkin base as evenly as possible.
Bake for 50 - 60 minutes.
*Omit nuts if allergies are a concern.
*Alternately, sprinkle cake mix over base, followed with chopped nuts. Melt butter and drizzle over entire cake.
*Refrigerate leftovers in an airtight container for 2-3 days, or freeze for up to 2 months.
Calories: 446kcal | Carbohydrates: 47g | Protein: 5g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 430mg | Potassium: 174mg | Fiber: 2g | Sugar: 31g | Vitamin A: 5163IU | Vitamin C: 1mg | Calcium: 131mg | Iron: 2mg