15 oz pumpkin pie filling/mix canned (not pumpkin pie mix)
3 oz cream cheese softened
4 eggs beaten
2 cups granulated sugar
2 teaspoons ground cinnamon
1 tablespoon milk
2 cups powdered sugar
0.5 cup raisins
1 teaspoon vanilla
0.5 cup vegetable oil
2 cups frangelico
2 cups frangelico
Equipment
bowl
frying pan
oven
hand mixer
toothpicks
Directions
Heat oven to 350F. Grease bottom and sides of 15x10x1-inch pan with shortening or cooking spray.
In large bowl, beat all bar ingredients except raisins with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in raisins.
Pour into pan.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 2 hours.
In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar on low speed until smooth.
Spread over bars. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.
