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 condensed milk
1 (16 oz.) can pumpkin (about 2 c.)
1/2 tsp. salt
1 c. chopped nuts

Preheat oven to 350 degrees. In a large mixing bowl, combine on low speed, cake mix, 1 egg, butter and 2 teaspoons pumpkin spice until crumbly. Press onto bottom of 15"x10" jelly roll pan (or cookie sheet). In large mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand milk, then remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin spice and salt; mix well and pour over crust; sprinkle with nuts. Bake 30 to 35 minutes or until set. Cool. Chill and cut into bars. Store in refrigerator.