1 box Betty Crocker Gluten Free yellow cake mix
1/2 cup finely chopped pecans
1/2 cup butter softened
2 packages (8 oz. each) cream cheese, softened
1 cup sugar
1 cup canned pumpkin (not pumpkin pie mix)
1 tablespoon pumpkin pie spice
2 Tablespoons whipping cream
2 eggs
Heat oven to 350 degrees. In medium bowl. stir together cake mix, and pecans. With pastry blender or fork, cut in butter until mixture is crumbly. Reserve 1 cup mixture for topping. In bottom of ungreased 9 x 13-inch pan, press remaining mixture. Bake 10 minutes.
In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining ingredients; beat until well blended. Pour over warm crust. Sprinkle with reserved topping.
Bake about 35 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
