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.) sweetened Eagle Brand milk
1 (16 oz.) can pumpkin
1/2 tsp. salt
1 c. chopped nuts

Heat oven to 350 degrees. In large bowl on low speed, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly. Press into bottom of 15x10 inch pan. Set aside.

In large mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand milk, then remaining 2 eggs, pumpkin, 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, cut into bars.