Submitted by: Carrie Meece, OH
Ingredients:
1 (16-ounce) package pound cake mix
3 eggs
2 tablespoons margarine or butter, melted
4 teaspoons pumpkin pie spice
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 (16-ounce) can pumpkin (about 2 cups)
1/2 teaspoon salt
1 cup chopped nuts
Directions: Preheat oven to 350° F. In large mixer bowl, on low speed, combine cake mix, 1 egg, margarine and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of half sheet pan (16 x 10 inch). In large mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand milk, then remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt; mix well. Pour over crust; sprinkle with nuts. Bake 30-35 minutes or until set. Cool. Chill; cut into bars. Store covered in refrigerator. Makes 48
