Pumpkin cream cheese bars

Serves 12 people

Ingredients

1 14-oz. package of gingerbread mix

3 Tbs. melted butter

4 eggs, divided

8 oz. cream cheese, softened

1 14-oz. can sweetened condensed milk

2 cups fresh pumpkin, cooked and pureed*

2 tsp pumpkin pie spice

1/2 tsp. salt

1/2 cup chopped pecans or walnuts, optional

Instructions

1. Preheat oven to 350 degrees.
2. Combine gingerbread mix, melted butter and 1 egg in a large bowl. Press into the bottom of a 9- by-13-inch glass baking dish and set aside.
3. Place the cream cheese in a mixing bowl and beat until fluffy. Add the remaining eggs, sweetened condensed milk, pumpkin puree, pumpkin pie spice and salt.
4. Blend well and pour over the gingerbread crust.
5. Sprinkle the top with the chopped nuts, if desired, and bake for 40 to 50 minutes, until set.
6. Cool bars at room temperature, then cover and refrigerate.
7. *To get 2 cups of puréed pumpkin, you'll need to start with a pumpkin that's about 6 to 7 lbs

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