• 4 cups pumpkin puree (2 cans)
• 4 eggs
• 12 oz. evaporated milk
• 1 1/2 cups sugar
• 2 tsp. cinnamon
• 1/2 tsp. ginger
• 1 tsp. salt
• 1 box yellow cake mix
• 1 cup butter - melted
• 1/2 cup chopped pecans

Preparation -
Spray a 9" x 13" pan with non-stick cooking spray; set aside. In a large bowl, combine the pumpkin, and eggs. Add the evaporated milk and mix well. Add the sugar. spices, and salt and mix again. Pour the mixture into the prepared pan. Pour the dry cake mix over top. Pour melted butter over the cake mix. Sprinkle the nuts on top. Bake in a preheated oven at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Serve with whipped cream or cool whip.