FILLING:

3 lg. eggs
2 (1 lb.) cans pumpkin
1 1/4 c. sugar
1 (12 or 13 oz.) can evaporated milk
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ginger

TOPPING:

1 pkg. yellow cake mix
3/4 c. (1 1/2 sticks) melted butter
1 c. chopped walnuts (optional)

Beat eggs, add rest of filling ingredients. Pour into 9x13 inch pan or 3-quart dish. Sprinkle dry cake mix evenly over filling. Drizzle butter evenly over cake mix. Bake for 30 minutes at 350 degrees. Sprinkle nuts on top. Bake 30 minutes longer. Let cool; serve with whipped cream.