1 (16 oz.) pkg. Betty Crocker golden pound cake mix
3 eggs
2 tbsp. butter
4 tsp. pumpkin pie spice
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
1 (16 oz.) can pumpkin, about 2 c.
1/2 tsp. salt
1 c. chopped nuts

Preheat oven to 350 degrees. In large mixer bowl combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly. Press into bottom of 15 x 10 inch jelly roll pan. Set aside.

In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk then remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt. Mix well. Pour over crust. Sprinkle nuts on top. Bake 30 to 35 minutes. Cool. Chill; cut into bars.