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 milk)
1 (16 oz.) can or 2 c. pumpkin
1/2 tsp. salt
1 c. nuts, chopped

Preheat oven to 350°F. In large mixer 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. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk then remaining 2 eggs, pumpkin, remaining 2 teaspoons 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 covered in refrigerator.

Makes 48 bars.