1 pkg. golden pound cake mix (dry)
2 tbsp. butter, melted
2 tsp. pumpkin pie spice
1 egg
1 (8 oz.) pkg. cream cheese, softened
1 can Eagle Brand milk
2 tsp. pumpkin pie spice
1/2 tsp. salt
2 eggs
1 can pumpkin
1 c. chopped pecans

Heat oven to 350°F. Mix cake mix (dry), butter, 2 teaspoons pumpkin pie spice and 1 egg on low speed until crumbly. Press in ungreased 15 1/2 x 10 1/2 x 1-inch pan.

Beat cream cheese until fluffy. Gradually beat in Eagle Brand milk. Mix in 2 teaspoons pumpkin pie spice, salt, 2 eggs and the can of pumpkin. Pour over crust. Sprinkle with nuts.

Bake for 30 to 35 minutes. Keep refrigerated and cut into bars.