Thanksgiving Pumpkin Crunch - cooking recipe

Ingredients

1 (29 oz.) can pumpkin
1 (13 oz.) can evaporated milk
3/4 c. sugar
3 eggs, beaten
1/4 tsp. pumpkin pie spice mix
1/4 tsp. cinnamon
1 yellow cake mix
1 c. nuts
2 sticks melted butter, cooled
1 large Cool Whip

Preparation

Line 9 x 13-inch pan with wax paper.
Mix first 5 ingredients and pour in pan.
Shake dry cake mix and nuts over this. Dribble melted butter on top.
Bake at 350\u00b0 for 50 to 60 minutes.
Cool, invert pan, remove wax paper and top with Cool Whip when ready to serve.
\"Better than pumpkin pie\".