1 (16 oz.) pkg. Betty Crocker golden pound cake mix
3 eggs
2 tbsp. butter
4 tsp. pumpkin pie spice
1 (8 oz.) cream cheese, softened
1 (14 oz.) can Eagle Brand milk
1 (16 oz.) can pumpkin
1/2 tsp. salt
1 c. chopped nuts

Preheat oven to 350 degrees. Combine cake mix, 1 egg, butter, and 2 teaspoons pie spice until crumbly. Press onto bottom of cookie pan. Set aside. In large mixing bowl beat cream cheese until fluffy. Gradually beat in milk and 2 eggs, pumpkin, 2 teaspoon pie spice and salt. Mix well. Pour and spread over crust. Sprinkle nuts on top. Bake 30-35 minutes or until set. Cool. Chill and cut into bars. Store in refrigerator.