1 (16 oz.) package pound cake mix
3 eggs
2 tbsp. butter melted
4 tsp. pumpkin pie spice
1 (8 oz.) package cream cheese softened
1 (14 oz) can eagle brand condensed milk
1 (16 oz.) can pumpkin (about 2 cups)
1/2 tsp. salt
1/2 cup chopped pecans (optional)

Preheat oven to 350°F. In large mixing bowl, on low speed; combine cake mix, 1 egg, butter, and 2 tsp. pumpkin pie spice. Do this until mixture is crumbly. Press onto bottom of jelly roll pan. Set aside. In another large mixing bowl, beat cream cheese until fluffy. Gradually beat in condensed milk, remaining eggs, remaining pumpkin pie spice, and salt. Mix well. Pour over crust. Sprinkle with nuts (optional).

Bake 30-35 minutes or until set. Cool and then chill until ready to serve. Keep refrigerated.

Yields 20 bars.