4 eggs, slightly beaten
2 c. pumpkin (or 16 oz. can)
1 1/2 c. sugar
1 tsp. salt
1 tsp. ginger
2 tsp. cinnamon (or pumpkin pie spice)
1/2 tsp. cloves
3 c. evaporated milk or light cream

Mix all ingredients together until well blended. Pour into greased 9"x13" Pyrex dish. (Mixture will be runny.)

TOPPING:

1 box yellow cake mix (dry)
1 stick butter, melted
1 c. chopped nuts

Sprinkle dry cake mix over pumpkin. Drizzle butter over cake mix. Top with chopped nuts. Bake at 325 degrees for 1 hour and 20 minutes. Serve chilled with whipped cream. Keeps refrigerated for 1 week or more.