2 c. unsifted flour
3/4 c. firmly packed brown sugar
1 1/2 c. chopped pecans or walnuts
1/2 c. butter, melted
2 tsp. vanilla extract
2 tsp. pumpkin pie spice
3 eggs, beaten
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk
1 (16 oz.) can pumpkin (about 2 c.)

Preheat oven to 350 degrees. In medium bowl, combine flour, sugar, 1/2 cup nuts and butter until crumbly. Stir in 1 egg and 1 teaspoon vanilla; mix well. Press into bottom of 15"x10" jelly roll pan. Bake 15 minutes.

Meanwhile, in large mixer bowl, beat cheese until fluffy. Beat in sweetened condensed milk, remaining eggs, pumpkin, pumpkin pie spice and remaining vanilla until smooth. Pour over prepared crust; sprinkle remaining nuts on top. Bake 30 to 35 minutes or until set. Cool to room temperature; cut into bars. Store in refrigerator.