16 oz. lb. cake mix
2 tbsp. butter
8 oz. pkg. cream cheese, softened
14 oz. can Eagle Brand condensed milk - NOT evaporated milk
16 oz. can pumpkin (2 c.)
1/2 tsp. salt
3 eggs
4 tsp. pumpkin pie spice
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 15 x 18 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 in bars. Store in refrigerator. Makes 48 bars.