Pumpkin Torte

• 1 c. flour
• 1/4 c. brown sugar
• 1 (3 oz.) pkg. cream cheese
• 1 (16 oz.) can pumpkin
• 1 tsp. pumpkin pie spice
• 1 c. hot water
• Cool Whip or whipped cream
• 1/2 c. butter
• 1/2 c. chopped nuts
• 1 egg
• 1 (14 oz.) can Eagle Brand milk
• 1/2 tsp. salt

1. Combine flour and sugar.
2. Cut in butter until coarse like meal. Add nuts.
3. Press into 9 x 13-inch pan.
4. Bake at 350u0b0 for 20 minutes until lightly browned.
5. Soften cream cheese; beat in egg.
6. Add pumpkin, milk, spice and salt.
7. Beat until smooth.
8. Stir in hot water.
9. Pour onto baked crust.
10. Bake about 50 minutes at 350u0b0 until filling is barely set in the center.
11. Cut in squares.
12. Top with whipped cream or Cool Whip.

flour, brown sugar, cream cheese, pumpkin, pumpkin pie spice, water, cream, butter, nuts, egg, milk, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=980303 (may not work)