Pumpkin Crunch - cooking recipe

Ingredients

1 (16 ounce) can pumpkin (Large Can)
1 (12 ounce) can evaporated milk
1 cup sugar
3 eggs
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon clove
1/2 teaspoon nutmeg
1 (18 ounce) box yellow cake mix
1 cup melted butter
1 cup chopped nuts (I like walnuts but pecans are good too)
Cool Whip

Preparation

Preheat oven to 350 degrees.
Mix Pumpkin, evaporated milk, sugar, eggs and spices together.
Pour into greased 9x13 pan.
Sprinkle yellow cake mix over the top of pumpkin mixture.
Drizzle melted butter over the top of the cake mix. (All this butter makes it very rich, you can use 1/2 cup butter if it is a concern).
Sprinkle chopped nuts evenly over the top.
Bake at 350 degrees for 50-60 mins
Cool.
(Original recipe says to turn over and remove from pan, like an upside down cake, but we don't, we just leave it in the pan).
Serve with a dollop of cool whip (Yummo!).