-CRUST-
1 pk Duncan Hines Moist Deluxe
-Spice Cake Mix
1/2 c Butter; melted
FILLING
3 pk Softened cream cheese (8 oz.
-each)
14 oz Sweetened condensed milk
1 cn Solid pack pumpkin; (16 oz.)
4 Eggs
1 tb Pumpkin pie spice
TOPPING
1 pk Sliced almonds (2-1/2 oz.)
2 c Whipping cream; chilled
1/4 c Sugar
Preheat oven to 375 degrees. For crust, combine cake mix and melted butter
in large bowl; press into bottom of ungreased 10-inch springform pan. For
filling, combine cream cheese and sweetened condensed milk in large bowl.
Beat with electric mixer at high speed 2 minutes. Add pumpkin, eggs and
pumpkin pie spice. Beat at high speed 1 minute. Pour over prepared crust in
pan. Bake at 375 degrees 65 to 70 minutes or until set. Cool completely on
rack. Refrigerate 2 hours. Loosen cake from sides of pan; remove sides of
pan. For topping, preheat oven to 300 degrees. Toast almonds on baking
sheet at 300 degrees 4 to 5 minutes or until fragrant and light golden
brown. Cool completely. Beat whipping cream in medium bowl with electric
mixer on high speed until soft peaks form. Gradually add sugar; beat until
stiff peaks form. Spread over top of chilled cake. Garnish with toasted
almonds. Refrigerate until ready to serve. 8 to 12 servings. Tip: To
prepare in l3x9x2-inch pan, bake at 350 degrees 35 minutes or until set.
Yields
8 Servings