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

Preheat oven to 350 degrees. Mix cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly and press on bottom of jelly roll pan. Beat cheese until fluffy and gradually add Eagle Brand milk and the remaining eggs, pumpkin, 2 teaspoons pumpkin pie spice and salt. Pour over crust and top with nuts. Bake 35 minutes or until set. Do not over bake. Cool. Cut into squares for finger foods. If baked in a 9 x 13 x 2 inch pan for a thicker square, cut larger and it's great with whipped cream.