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 pumpkin, about 2 c.
1/2 tsp. salt
1 c. chopped nuts

Preheat oven to 350 degrees. In large mixer bowl, on low speed, combine cake mix, 1 egg, butter, and 2 teaspoon 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 teaspoon pumpkin pie spice and salt; mix well. Pour over crust; sprinkle with nuts. Bake 30-35 minutes or until set. Cool. Chill; cut into bars. Store covered in refrigerator. Makes 48 bars.