1 (16 oz.) pkg. pound cake mix
2 tbsp. butter, melted
1 (8 oz.) pkg. cream cheese, soft
1 (16 oz.) can plain pumpkin
1/2 tsp. salt
3 eggs
2 tsp. pumpkin pie spice
1 (14 oz.) can Eagle Brand condensed milk (not evaporated)
1 c. chopped nuts

Preheat oven to 350°F.

In large bowl on low speed of an electric mixer, combine cake mix, 1 egg, butter, 1 teaspoon pumpkin spice, until crumbly. Press onto bottom of 15 x 10 inch jelly roll pan. Set aside. In large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk, then remaining 2 eggs, pumpkin, 1 teaspoon pumpkin pie spice and salt. Mix well. Pour over crust and sprinkle with nuts on top.

Bake 30-35 minutes or until set. Cut into bars.

Store in refrigerator.

Makes 48 bars.