1 (3 ounce) package instant vanilla pudding mix
8 eggs
1 cup white sugar
1 teaspoon baking soda
1/4 teaspoon salt
6 cups milk
1/2 cup pumpkin puree
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/2 cup butter, melted
2 teaspoons lemon zest
1 cup packed light brown sugar
1 teaspoon lemon juice
1/2 cup lemon zest
1 cup lemon juice
1 cup lemon zest
2 teaspoons lemon zest
2 teaspoons lemon zest
6 tablespoons margarine
Preheat oven to 350 degrees F (175 degrees C). Prepare white chocolate frosting according to package directions.
In a medium bowl, blend the pudding mix, eggs, sugar, baking soda and salt. Stir in milk, pumpkin, vanilla, pumpkin pie spice and butter. Mix until well blended. Fold in lemon zest and lemon juice. Spread evenly into a 9x13 inch pan.
Bake for 60 minutes in the preheated oven; turn oven off. Bake an additional 60 minutes. Chill overnight before cutting into bars. Chill in refrigerator or in a glass container covered with plastic wrap. Cut bars before cutting into bars.