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

Preheat 350 degrees. Combine cake mix, one egg, butter and 2 teaspoon spice until crumbly. Place on bottom of jelly roll pan. Beat cheese until fluffy, add Eagle Brand then 2 eggs, 2 teaspoon spice, pumpkin and salt. Mix. Pour over crust. Add nuts on top. Bake 30 to 35 minutes.