The first time I had Yumpkins (pumpkin cheesecake bars with a poundcake crust) was my freshman year of college, at a parents' weekend reception held in my residence hall. My friend Amber made them as her contribution to the dessert buffet that we served up to accompany the student/parent talent show (I realize it sounds dorky, but it was really very fun). The Yumpkins made such an impression on my mom that she asked Amber for the recipe.

Back in the summer, my mom sent me a bunch of recipes from the three-ring notebook she's been accumulating for nearly 40 years. The printed out recipe from Amber was included in the envelope, along with a note saying that Amber's mother often serves them with whipped cream, but that she find them rich enough just on their own. The recipe is after the jump.1 (16-ounce) package pound cake mix
3 eggs
2 tablespoons butter, melted
4 teaspoons pumpkin pie spice
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
2 cups pumpkin puree (one can)
1/2 teaspoon salt
1 cup chopped nuts

Preheat oven to 350 degrees. In large mixer bowl, on low speed, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of jelly roll pan (15 x 10 inch).

In large mixer bowl, beat cheese until fluffy. Gradually beat in condensed milk, then remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt; mix well.

Pour over crust; sprinkle with nuts. Bake 30-35 minutes or until set. Cool. Chill; cut into bars. Store covered in refrigerator.