Crust:
1 package Duncan Hines Moist Deluxe Spice Cake Mix
1/2 cup butter or margarine, melted
Filling:
3 8 ounce packages cream cheese, softened
1 14 ounce can sweetened condensed milk
1 16 ounce can solid pack pumpkin
4 eggs
1 tablespoon pumpkin pie spice
Topping:
1 2 1/2 ounce package sliced almonds
2 cups whipping cream, chilled
1/4 cup sugar
Preheat oven to 375F. For crust, combine cake mix and melted butter in large bowl; press into bottom of ungreased 10 inch springform pan. For filling, combine cream cheese and sweetened condensed milk in large bowl. Beat with electric mixer at high speed for 2 minutes. Add pumpkin, eggs and pumpkin pie spice. Beat at high speed 1 minute. Pour over prepared crust in pan. Bake at 375F for 65 to 70 minutes or until set. Cool completely on rack. Refrigerate 2 hours. Loosen cake from sides of pan; remove sides of pan. For topping, preheat oven to 300F. Toast almonds on baking sheet at 300F 4 to 5 minutes or until fragrant and light golden brown. Cool completely. Beat cream in medium bowl until soft peaks form. Gradually add sugar; beat until stiff peaks form. Spread over top of chilled cake. Garnish with toasted almonds. Refrigerate until ready to serve.
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