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PUMPKIN CRUNCH DESSERT 
4 eggs, slightly beaten
1 can (29 oz.) pumpkin
1 1/2 c. sugar
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1 can evaporated milk, lg.

Mix and pour into 9 x 13 inch pan (or whatever the large Pyrex pan is). Sprinkle yellow cake mix over top. Chopped nuts over that. Pour 1 cup melted butter over that. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees, bake for 45 minutes.
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