From Lucille Conelly, Mother of WV First Lady Gayle Manchin

1 pkg. pound cake mix

3 eggs

2 tbs. margarine or butter, melted

1 pkg. cream cheese, 8 oz., softened

1 can sweetened condensed milk, 14 oz. (not evaporated milk)

1 can pumpkin, 20 oz.

1/2 tsp. salt

1 cup chopped nuts

3 tsp. pumpkin pie spice

Preheat oven to 350 degrees.  In large mixer bowl, use low speed to combine cake mix, 1 egg, margarine and 2tsp pumpkin pie spice; mix until crumbly.  For crust, press the mixture into bottom of 15x9 inch baking pan or dish.  In large mixer bowl, beat cheese until fluffy.  Gradually beat in condensed milk, remaining two eggs, pumpkin, remaining pumpkin pie spice and salt; mix well.  Pour over crust; sprinkle with nuts.  Bake 30 to 35 minutes or until set.  Cool.  Chill.  Cut into bars.  Store in the fridge.

Pete's notes:  We like this just as it is!  This recipe was published in a Charleston magazine a few years ago and was an instant hit in our household.  Also a great something to do with that lasagna pan..