Pumpkin Maple Pie Bars



1 pkg. (2-layer size) yellow cake mix

4 eggs, divided

1/2 cup butter or margarine, melted

1 pkg. (8 oz.) Cream Cheese, softened

1 can (15 oz.) pumpkin

1/2 cup packed brown sugar

1 pkg. (3.4 oz.) JELL-O Pumpkin Spice Flavor Instant Pudding

1 envelope Whipped Topping Mix

1/3 cup milk

3 tbsp. maple syrup

1/8 tsp. ground cinnamon


Heat oven to 350°F.

Line 13×9-inch pan with Aluminum Foil, with ends of foil extending over sides; spray with cooking spray. Mix cake mix, 1 egg and butter 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 40 min. or until center is almost set; cool 10 min. Use foil handles to transfer dessert to wire rack; cool completely.

Meanwhile, beat whipped topping mix, milk and syrup in large bowl with mixer on low speed until blended. Beat on high speed 4 min. or until mixture forms stiff peaks. Refrigerate until ready to use.

Spread whipped topping mixture onto dessert just before serving; sprinkle with cinnamon.