Pumpkin Cheesecake Bars

1 (16 oz.) pkg. Betty Crocker golden pound cake mix
3 eggs
2 Tbsp. butter, melted
4 tsp. pumpkin pie spice
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk
1 (16 oz.) can pumpkin (about 2 c.)
1/2 tsp. salt
1 c. chopped nuts

Preheat oven to 350 degrees. In large mixing bowl, combine cake mix, 1 egg, margarine and 2 teaspoons pumpkin pie spice on low speed until crumbly. Press into 15 x 10-inch jelly roll pan and set aside. Beat cheese in bowl until fluffy. Gradually beat in milk, 2 eggs, pumpkin, 2 teaspoons pumpkin pie spice and salt. Mix well. Pour over crust and sprinkle with nuts.
Bake 30 to 35 minutes or until set. Cool and chill. Cut into bars. Store in refrigerator.

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