1 box gluten free cake mix, yellow or golden
1/2 cup of chopped pecans
1/2 cup of soft butter
2 packages of cream cheese
1 cup sugar
1 cup of plain pumpkin
1 tbsp pumpkin pie spice
2 tbsp whipping cream
Heat oven to 350 F. In a medium bowl stir together cake mix and pecans. With pastry blender or fork cut in butter until mixture is crumbly. Reserve 1 cup for the top. Put remaining mix in 9x13" pan, press down and bake 10 minutes.
In a large bowl beat cream cheese and sugar with electric mixer on medium speed until smooth. Add in remaining ingredients. Beat until well blended. Pour over warm crust in pan and sprinkle with remaining cake mix.
Bake 35 minutes or until centre is set. Cool 30 minutes and refrigerate 2 hours before cutting into bars.
Note: Received from Caroline W. at a pumpkin recipe swap. Delicious!!