Here is my favorite recipe. I modified it from the original so it is a little lower in fat.The original was developed by Carolyn Niethammer, author of "Native American Food and Lore."

Pupmkin cheescake bars

1 (16 oz. package pound cake mix
3 eggs (I used egg substitute)
2 T. melted butter
4 tsp. pumpkin pie spice
1 pgk. (8 oz.) fat-free cream cheese, softened
1 can (14 oz) sweetened, condensed milk
1 can (16 0z.) pumpkin
1/2 teaspoon salt

Preheat oven to 350. In large mixer bowl, on low speed, combine cake mix, one egg, butter and two teaspoons pumpkin pie spice until crumbly. Press on bottom of 15 x 10 inch pan.
In large mixer bowl, beat cream cheese until fluffy. Gradually beat in swettened condensed milk, then remaining two eggs, pumpkin, remaining two teaspoons of pumpkin pie spice and salt, mix well.
Pour over crust. Bake 30-35 minutes or until set. Cool. Chill. Cut into bars. Makes about six dozen small bars.