1 16-ounce pound cake mix
3 eggs
2 tablespoons butter or margarine,
                                              melted
4 teaspoons pumpkin pie spice
1 8-ounce package cream cheese,
                                         softened
1 14-ounce can condensed milk
1 16-ounce can pumpkin
½ teaspoon salt
1 cup chopped pecans

Preheat oven to 350°F.  Spray a 15x10-inch jelly-roll pan with non-stick vegetable spray.

In a large mixing bowl, combine cake mix, 1 egg, butter, and 2 teaspoons pumpkin pie spice; mix until crumbly.  Press onto bottom of prepared jell-roll pan.

In a large mixing bowl, beat cream cheese until fluffy.  Gradually beat in condensed milk, remaining eggs, remaining pumpkin pie spice, and salt until well blended.  Pour over crust; sprinkle with chopped pecans.

Bake 30 to 35 minutes or until set.  Cool in pan to room temperature.  Refrigerate until well chilled.  Cut into bars.

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