Pumpkin Crunch - cooking recipe

Ingredients

1 large pumpkin (must be solid)
1 (12 oz.) can evaporated milk
3/4 c. sugar
3 eggs
1 tsp. cinnamon
1 tsp. pumpkin spice
1/2 c. chopped nuts
1 1/4 c. butter, melted and cooled
1 carton Cool Whip
1 box yellow cake mix

Preparation

Preheat oven to 350\u00b0.
Line 9 x 13 x 2-inch pan with wax paper.
Mix pumpkin, milk, sugar, eggs and spices together and pour into lined pan.
Pour dry cake mix over mixture evenly and pat nuts on cake mix.
Spoon melted butter over cake mix and nuts evenly.
Bake at 350\u00b0 for 60 minutes or until light golden brown. Cool for several hours, then loosen edges with knife and invert on a tray.
Peel off waxed paper.
Top with Cool Whip.
Enjoy!