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

Preheat oven to 350 degrees. In large bowl, on low speed, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly. Press onto a 15 x 10 inch jelly roll pan. In large bowl beat cheese until fluffy. Gradually beat in milk, then remaining 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.