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

Preheat oven to 350 degrees. In a large mixer bowl, on low speed, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of 10x15 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 and sprinkle nuts on top.

Bake at 350 degrees for 30 to 35 minutes or until set. Cool, then chill. Cut into bars. Store in refrigerator. Makes 48 bars.