Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Mix cake mix, 1 egg and margarine until blended; press onto bottom of prepared pan.
Beat cream cheese, pumpkin, sugar, dry pudding mix and remaining eggs with mixer until blended; pour over crust.
Bake 50 min. or until centre is almost set; cool completely. Meanwhile, beat whipped topping mix, milk and syrup in large bowl with mixer on high speed until stiff peaks form. Refrigerate until ready to use.
Spread whipped topping mixture onto dessert; sprinkle with cinnamon. Use foil handles to lift dessert from pan before cutting into bars.
Kraft Kitchen Tips!
When preparing this recipe, be sure to use canned pumpkin pie filling, not canned pure pumpkin or canned pumpkin purée. Canned pumpkin pie filling contains sugar and the traditional spices, such as cinnamon, cloves and nutmeg, used to flavour pumpkin pie.
Garnish with toasted pecan halves just before serving.
How to Store
Store in tightly covered container in refrigerator for up to 3 days.
Calories From Fat
% Daily Value
Total fat 11 g
Saturated fat 4 g
Cholesterol 45 mg
Sodium 340 mg
Total carbohydrate 32 g
Dietary fibre 1 g
Sugars 20 g
Protein 3 g
24 servings, 1 bar (67 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.