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

Mix on low; combine cake mix, 1 egg, butter, and 2 teaspoons spice until crumbly. Press into bottom of 15 x 10 jelly roll pan.

Beat cheese until fluffy; gradually add Eagle Brand milk, 2 eggs, pumpkin, 2 teaspoons spice, and salt. Mix well and pour over crust; sprinkle with nuts.

Bake at 350 degrees for 30-35 minutes. Cool and chill. Cut into bars and store in refrigerator.