1 (16 oz.) pkg. pound cake mix (I use Betty Crocker)
3 eggs, divided
2 tbsp. melted butter
4 tsp. pumpkin pie spice, divided
1 tsp. vanilla
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk, not evaporated milk
1 (16 oz.) can pumpkin
1/2 tsp. salt
1 c. chopped nuts

In large mixer bowl, combine dry cake mix, 1 egg, melted butter and 2 teaspoons pumpkin pie spice; mix on low speed until crumbly. Add vanilla. Press mixture in bottom of a 15 x 10 inch jelly roll pan (cookie sheet pan).

In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt; mix well.

Pour pumpkin mixture over unbaked "crust". Sprinkle with nuts. Bake in a preheated 350 degree oven 30-35 minutes or until set. Let cool. Then refrigerate. Cut into bars. Store in refrigerator. This is best if made one day ahead of time.