Pumpkin Crunch - cooking recipe

Ingredients

2 c. cooked pumpkin
1 pkg. yellow cake mix (not pudding mix)
1 (13 oz.) can evaporated milk
1 1/2 sticks margarine, melted
3 eggs
1 c. chopped nuts (pecans or walnuts)
1 c. sugar
1 1/2 tsp. pumpkin pie spice

Preparation

Combine pumpkin, evaporated milk, eggs (slightly beaten) and pour into 9 x 13-inch pan.
Sprinkle yellow cake mix (by hand evenly) over mixutre.
Pour melted margarine over cake evenly.
Top with chopped nuts.
Cut in squares to serve.
Best done day before serving, as it take a while to cool.
Cut when cool.
Can be served with whipped cream.