1 (16 oz.) pkg. 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 milk (not evaporated milk)
1 (16 oz.) can pumpkin (about 2 c.)
1/2 tsp. salt
1 c. chopped nuts

Preheat oven to 350 degrees. In large mixer bowl on low speed, combine cake mix, 1 egg, butter and 2 tsp. pumpkin pie spice until crumbly. Press onto bottom of 15x10 inch jelly roll pan.

In large mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand. Then beat in remaining 2 eggs, pumpkin, remaining 2 tsp. pumpkin pie spice and salt; mix well. Pour over crust; sprinkle with nuts. Bake 30 to 35 minutes or until set. Cool. Chill; cut into bars. Store in refrigerator. Makes 48 bars.