Cream Cheese Pumpkin Slices

• 1 (16 ounce) package golden poundcake mix
• 2 eggs, divided
• 2 tablespoons butter, melted
• 3/4 cup chopped nuts, divided
• 3 teaspoons pumpkin pie spice, divided
• 8 ounces cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 2 egg whites
• 1 (16 ounce) can pumpkin
• 1/2 teaspoon salt

1. Preheat oven to 350u0b0F Grease a 15 x 10-inch jellyroll pan;set aside.
2. In large bowl, combine cake mix, 1 egg, butter, 1/2 cup nuts and 1 1/2 teaspoons pumpkin pie spice. Using pastry blender, mix until crumbly. Press onto bottom of prepared pan; set aside.
3. In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk,then.
4. remaining egg and egg whites, pumpkin, remaining 1 1/2 teaspoons pumpkin pie spice and salt; mix well. Pour over crust; sprinkle remaining 1/4 cup nuts on top. Bake for 30 to 35 minutes or until set. Cool.
5. Chill; cut into bars. Store in refrigerator.

golden poundcake, eggs, butter, nuts, pumpkin pie spice, cream cheese, condensed milk, egg whites, pumpkin, salt

Taken from www.food.com/recipe/cream-cheese-pumpkin-slices-415506 (may not work)