Luscious Lemon Pumpkin Dessert Recipes

LUSCIOUS LEMON-PUMPKIN DESSERT

Luscious Lemon-Pumpkin Dessert image

A dessert bar mix makes this a clever way to get to pumpkin pie!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h25m

Yield 8

Number Of Ingredients 7

Ingredients

1 package Betty Crocker™ Sunkist® lemon bar mix
1/3 cup chopped nuts
1 teaspoon pumpkin pie spice
1 can (15 ounces) pumpkin (not pumpkin pie mix)
1 can (5 ounces) evaporated milk (1/3 cup)
3 eggs
1 cup frozen (thawed) whipped topping

Steps:

Heat oven to 350°. Mix Ready-Mixed Crust (dry) and nuts in ungreased springform pan, 9x3 inches, or ungreased square baking dish, 8x8x2 inches. Press crust evenly in bottom of pan. Bake 15 minutes.
Beat Filling Mix, pumpkin pie spice, pumpkin, evaporated milk and eggs with wire whisk until smooth; pour over hot crust.
Bake about 45 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Refrigerate uncovered at least 1 hour until cool. Spread or serve with whipped topping. Cover and refrigerate until serving.

Nutrition Facts : Calories 370, Carbohydrate 49 g, Cholesterol 55 mg, Fiber 2 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 140 mg

LUSCIOUS LEMON PUMPKIN DESSERT

Luscious Lemon Pumpkin Dessert image

Looking for a nutty dessert made using Betty Crocker® Supreme dessert mix? Then check out these luscious pumpkin bars served with whipped topping.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h25m

Yield 9

Number Of Ingredients 7

Ingredients

1 box (16.5 oz) Betty Crocker™ Delights Supreme Lemon Bars Mix
1/3 cup chopped nuts
1 teaspoon pumpkin pie spice
1 can (15 ounces) pumpkin
1 can (5 ounces) evaporated milk (1/3 cup)
3 eggs
1 cup Cool Whip frozen whipped topping, thawed

Steps:

Heat oven to 350°. Mix Ready-Mixed Crust from bar mix (dry) and nuts in ungreased springform pan, 9x3 inches, or ungreased square baking dish, 8x8x2 inches. Press crust evenly in bottom of pan. Bake 15 minutes.
Beat Filling Mix from bar mix, pumpkin pie spice, pumpkin, milk and eggs with wire whisk until smooth; pour over hot crust.
Bake about 45 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Refrigerate uncovered at least 1 hour until cool. Spread or serve with whipped topping. Cover and refrigerate any remaining dessert.

Nutrition Facts : ServingSize 1 Serving

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