Luscious Lemon-Pumpkin Dessert

Sorce	mykel
Caloric	:1 Serving: Calories 370 (Calories from Fat 180 ); Total Fat 20 g (Saturated Fat 3 g); Cholesterol 55 mg; Sodium 140 mg; Total Carbohydrate 49 g (Dietary Fiber 2 g); Protein 5 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 2 %; Calcium
Ingridients	Prep Time:10 min Start to Finish:2 hr 25 min Makes:8 servings 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
Instructions	1. Heat oven to 350º. 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. 2. Beat Filling Mix, pumpkin pie spice, pumpkin, evaporated milk and eggs with wire whisk until smooth; pour over hot crust. 3. 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. High Altitude (3500-6500 ft) Bake about 55 minutes.