1 (16-ounce) package pound cake mix
3 eggs, divided use
2 tablespoons butter or margarine, melted
4 teaspoons pumpkin pie spice, divided use
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (16-ounce) can pumpkin puree (about 2 cups)
1/2 teaspoon salt
1 cup chopped nuts
Preheat oven to 350*F (175* C). Grease a 15 x 10 x 1-inch jelly-roll pan; set aside.
In large mixing bowl, on low speed, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly. Press mixture in bottom of prepared baking pan.
In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk then remaining 2 eggs, pumpkin puree, remaining 2 teaspoons pumpkin pie spice and salt; mix well. Pour over crust; sprinkle with nuts.
Bake 30 to 35 minutes or until set. Cool in pan on wire rack. Chill. Cut into bars. Store covered in refrigerator.
Makes about 48 bars.