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

Preheat oven to 350 degrees. In large mixing bowl, on low speed, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of 15 x 10 inch jelly roll pan; set aside. In large mixer bowl, beat cheese until fluffy. Gradually beat into 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 into bars. Store in refrigerator. Makes 48 bars.