Butter Pecan Pumpkin Pie Bars

adapted from: Kraft

1 pkg. Butter Pecan cake mix

1 egg

1/2 c. unsalted butter, melted

Pumpkin Pie Layer:

1 (8 oz). pkg. cream cheese, room temperature

1 (15 oz.) can pumpkin puree

1/2 c. packed brown sugar

1 (3.4 oz.) box vanilla instant pudding mix

1 Tbl. pumpkin pie spice

3 eggs

For Serving:

whipped cream or Cool Whip

chopped pecans

Preheat oven to 350 degrees. Line a 9x13-inch pan with foil or parchment paper extending over the sides and spray with cooking spray. Mix dry cake mix, 1 egg and melted butter until blended; press onto bottom of prepared pan.

For the Pumpkin Pie Layer: Beat cream cheese, pumpkin, brown sugar, dry pudding mix, pumpkin pie spice and 3 eggs with mixer until blended; pour over cake layer.Bake for 40-45 minutes or until center is almost set; cool 10 minutes. Use foil handles to transfer dessert to wire rack and cool completely. Serve with whipped cream or Cool Whip and chopped pecans.