1 (18 1/2 oz.) pkg. yellow cake mix
1/4 c. vegetable oil
1 pkg. egg substitute
1 c. almonds, chopped
1 (16 oz.) can solid pack pumpkin, (plain, no added ingredients)
1 (14 oz.) can sweetened condensed milk
2 tsp. almond extract
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. nutmeg
1/2 tsp. salt (optional) (salt is already in cake mix)

Grease bottom of 13 x 9 inch baking pan. Preheat oven to 350 degrees (325 degrees for glass dish). Save 1/2 cup dry cake mix. In large bowl, combine remaining cake mix, oil and 1/4 oz. egg substitute. Beat until crumbly, add nuts, press firmly on bottom of baking pan.

In same bowl, combine remaining ingredients, mix well, pour over crust in pan. Bake 50 minutes or until set. Cool, cut into bars, garnish with almond slices, store in refrigerator.