Alright stoners...saddle up. This one is easy easy easy to make and it will make you feel like a pro. So, without further ado...
Stuff You'll Need:
-15 by 10 inch Jellyroll pan (or a shallow pan. You know what, just buy a damn tin one at the store)
-3 eggs
-1 16oz pkg o’ pound cake mix (don’t use angel food cake. That’s just wrong)
-2 tbsp butta!
-4 teaspoons pumpkin spice. (Find it in the spice aisle next to the cinnamon. Keep looking…keep looking…There it is!)
-8oz of cream cheese. Get the full fat kind. Do it.
-15 oz can of pure pumpkin. DO NOT get pumpkin pie mix. Get pumpkin. Like I said.
-Kitchen Aid or hand held mixer. Do not tell yourself you can do it by hand. You will only fail miserably and make yourself terribly upset.
-14oz can of EAGLE sweetened condensed milk. NOT EVAPORATED milk. I have made this mistake before and regretted it ever since.
-1/2 cup o’ mixed nuts
-Preheat that oven to 350 (if you are my sister, make sure you REMOVE the pans you store in there because getting them out later will be painful for everyone involved)
Let's start with the crust:
1) Combine butter, pound cake, 1 egg and 2 tbsp of pumpkin spice. Mix with wooden spoon to combine it and then use the mixer until its crumbly. WARNING – use a big bowl, and use the mixer on low or you will catapult crumbs across your kitchen.
2) Press into the bottom of the pan.
That wasn’t so hard was it?
On to the filling!
1) Soften the cream cheese in the microwave for 35 seconds (or leave it out for 30 minutes before you do this). DON’T melt it.
2) Use mixer and beat cream cheese till fluffy. SLOWLY add in the condensed milk, can of pumpkin, and the remaining 2 tbsp of pie spice. Mix until it has the consistency of pudding
3) Pour over crust. Top with Nuts
4) Bake for 30-35 minutes or until set.
5) Cool for at least 30 minutes (I prefer to cool overnight)
6) Cut into bars. Makes about 48.
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