2 c. unsifted flour
3/4 c. packed brown sugar
1 1/4 c. chopped pecans
1/2 c. melted butter
2 tsp. vanilla
2 tsp. pumpkin pie spice
3 eggs, beaten
1 (8 oz.) pkg. softened cream cheese
1 (14 oz.) can Eagle Brand milk
1 (16 oz.) can pumpkin (about 2 c.)

Preheat oven to 350 degrees. Combine flour, sugar, 1/2 cup nuts and butter until crumbly. Stir in 1 egg and 1 teaspoon vanilla; mix well. Press onto bottom of 10"x15" jelly roll pan; bake 15 minutes.

Meanwhile, in large mixer bowl, beat cheese until fluffy. Beat in Eagle Brand, remaining eggs, pumpkin, pumpkin pie spice and remaining vanilla until smooth. Pour over prepared crust; sprinkle remaining nuts on top. Bake for 30 to 35 minutes or until set. Cool to room temperature, cut into bars and store in refrigerator.