1 (16 oz.) pkg. pound cake mix 2 tbsp. butter, melted 1 (8 oz.) pkg. cream cheese, soft 1 (16 oz.) can pumpkin 1/2 tsp. salt 3 eggs 4 tsp. pumpkin pie spice 1 (14 oz.) can Eagle Brand condensed milk (not evaporated) 1 c. chopped nuts
Preheat oven to 350 degrees. In large bowl on low, combine cake mix, 1 egg, butter, 2 teaspoons pumpkin spice, until crumbly. Press onto bottom of 15 x 10 inch jelly roll pan. Set aside. In large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk, then remaining 2 eggs, 2 teaspoons pumpkin pie spice and salt. Mix well. Pour over crust and sprinkle with nuts on top. Bake 30-35 minutes or until set. Cut into bars. Store in refrigerator. Makes 48 bars.
