1 (16 oz.) pound cake mix
3 eggs
2 tbsp. butter
4 tsp. pumpkin pie spice
1 (8 oz.) cream cheese
1 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, 2 teaspoons pumpkin spice in large bowl on low speed until crumbly. Press on bottom of pan, 15 x 10 inch jelly roll pan.

In bowl beat cheese until fluffy, beat in Eagle Brand milk, 2 eggs, pumpkin, 2 teaspoons pumpkin pie spice, salt and mix well. Pour over crust, sprinkle with nuts. Bake 30 to 35 minutes or until set. Cool and cut into bars. Store in refrigerator.