1 (16 oz.) pkg. Betty Crocker golden pound cake mix
3 eggs
2 tbsp. butter, melted
4 tsp. pumpkin pie spice
1 (8 oz.) pkg. cream cheese, softened (can be omitted)
1 (14 oz.) can Eagle Brand sweetened condensed 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, on low speed, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of 15x10 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 or until set. Cool; chill; cut into bars. Store in refrigerator.