2. For crust, combine cake mix and melted butter in large bowl; press into bottom of ungreased 10-inch springform pan.
3. For filling, combine cream cheese and sweetened condensed milk in large bowl. Beat with electric mixer at high speed 2 minutes. Add pumpkin, eggs and pumpkin pie spice. Beat at high speed 1 minute. Pour over prepared crust in pan. Bake at 375°F for 65 to 70 minutes or until set. Cool completely on rack. Refrigerate 2 hours. Loosen cake from side of pan; remove side of pan.
4. For topping, preheat oven to 300°F. Toast almonds on baking sheet at 300°F for 4 to 5 minutes or until fragrant and light golden brown. Cool completely. Beat whipping cream in medium bowl with electric mixer at high speed 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.
Tip
To prepare in 13×9×2-inch pan, bake at 350°F for 35 minutes or until set.
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