1 lg. can pumpkin
1 lg. can evaporated milk
1 c. sugar
1/2 tsp. cinnamon
3 eggs, beaten

Mix well and pour into a 9 x 12 inch pan lined with wax paper. Spread 1 box yellow cake mix on top. Press 1 cup chopped nuts over this. Melt 2 or 3 sticks butter and cool. Pour over nuts. Bake at 350 degrees for 1 hour. Cool well and add topping.

TOPPING:

8 oz. cream cheese

Mix with 1 cup Cool Whip. Spread on top of pumpkin crunch. Add chopped nuts, if desired.