Pumpkin Crunch Dessert - cooking recipe

Ingredients

1 (29 oz.) can pumpkin
1 can (13 oz.) evaporated milk
3/4 c. sugar
3 eggs
1/4 tsp. cloves
1/4 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 c. chopped nuts
1 box yellow cake mix
2 sticks margarine
1 large (12 oz.) Cool Whip

Preparation

Mix pumpkin, milk, sugar, spices and eggs.
Pour into 9 x 13-inch pan lined with wax paper.
Shake dry cake mix over pumpkin, press in nuts, spoon melted margarine over nuts evenly. Bake 50 to 60 minutes at 350\u00b0.
Invert when cool.
Top with Cool Whip, sprinkle nuts on top of Cool Whip.
Refrigerate.