Recipe from FHE on Sunday. I did not used reduced-fat butter or cream cheese. Recipe says it serves 24....must be awfully small servings!
Crust:
1 pkg (18-1/4 oz) yellow cake mix
1 egg
1/2 c reduced-fat butter, melted
Filling:
1 pkg (8 oz) reduced-fat cream cheese
1 c canned pumpkin
1/2 c reduced fat butter, melted
2 eggs, lightly beaten
2 egg whites
1 tsp vanilla extract
2 3/4 c powdered sugar
1 tsp ground cinnamon
1 tsp ground nutmeg
Additional powdered sugar, optional
1. In a large bowl, beat the cake mix, egg and butter on low speed until combined. Press into a 13 x 9 inch baking pan coated with cooking spray.
2. In another large bowl, beat cream cheese and pumpkin until smooth. Add the butter, eggs egg whites and vanilla; beat on low until combined. Add the powdered sugar, cinnamon and nutmeg; mix well. Pour over crust.
3. Bake at 350 degrees for 45-50 minutes or until edges are golden brown. Cool completely on a wire rack. Chill until serving. Sprinkle with additional powdered sugar if desired. Refrigerate leftovers.
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