Ingredients

1 29-ounce can pumpkin

1 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

3 eggs

1 12-ounce can evaporated milk

1 package 2-layer-size yellow cake mix

1 cup chopped nuts

3/4 cup butter or margarine, melted

Preparation

  1. In a mixing bowl, combine the pumpkin, sugar, cinnamon, salt, nutmeg, and ginger. Add eggs. Beat lightly until mixture is just combined.

  2. Gradually stir in evaporated milk; mix well. Pour into a greased 13x9x2-inch baking pan.

  3. Sprinkle cake mix over pumpkin mixture; sprinkle with nuts. Drizzle with melted butter or margarine.

  4. Bake in a 350 degree F oven for 1 to 1-1/4 hours or until edges are firm and center is almost set. Cool on wire rack. Store in the refrigerator. Makes 12 servings.