1 (16 oz.) pkg. pound cake mix
2 tbsp. butter, melted
4 tsp. pumpkin pie spice
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand condensed milk
1 (16 oz.) can pumpkin (2 c.)
3 eggs
1/2 tsp. salt
1 c. nuts, chopped

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 into bottom of 15 x 10 inch jelly roll pan; set aside. In large mixer bowl, beat cheese until fluffy. Gradually beat in condensed milk, then remaining 2 cups pumpkin, remaining 2 teaspoons spice, and salt. Mix well. Pour over crust, sprinkle nuts on top. Bake 30 to 35 minutes or until set. Cool. Chill and cut into bars. Refrigerate.