• 1 package pound cake mix (16 ounces)
• 3 eggs, divided
• 2 tablespoons margarine or butter (melted)
• 4 teaspoons pumpkin pie spice, divided
• 1 package cream cheese (8 ounces), softened
• 1 can sweetened condensed milk (14 ounces) Note: Do NOT use evaporated milk!
• 2 cups pumpkin (16 ounces)
• 1/2 teaspoon salt
• 1 cup chopped nuts, pecans preferred

Pre-heat the oven to 350°F.

In large mixer bowl, on low speed, combine the cake mix, 1 egg, margarine/butter and 2 teaspoons of pumpkin pie spice, until crumbly.

Press the mixture onto the bottom of a 15×10-inch jelly roll pan or a Rachael Ray Bubble and Brown Baker.

In large mixer bowl, beat the cheese until fluffy. Gradually beat in the sweetened condensed milk; then the remaining 2 eggs, the pumpkin and the remaining 2 teaspoons pumpkin pie spice and salt; mix well.

Pour over the crust and sprinkle with chopped nuts. Bake for 30-35 minutes, or until set.

Cool. Chill, then into bars. Store in the refrigerator.

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