Pumpkin Crisp - cooking recipe

Ingredients

2 eggs
15 ounces pumpkin (not pumpkin pie filling)
12 ounces evaporated milk
1 cup sugar
1/8 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1 tablespoon vanilla
1 (18 ounce) package yellow cake mix
1 1/4 cups margarine or 1 1/4 cups butter, melted
1 cup chopped nuts

Preparation

Preheat oven to 350*.
Mix first 8 ingredients together (eggs through vanilla).
Pour into ungreased 3 quart baking dish.
Sprinkle cake mix over top and drizzle with margarine.
Bake for 25 minutes; top with nuts and bake an additional 15 minutes.
Great topped with butter pecan ice cream or your favorite!