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

Preheat oven to 350 degrees. Make filling in medium bowl. Lightly beat eggs. Add remaining filling ingredients; stir until well combined. Pour into ungreased 13x9x2-inch baking dish or 3-quart shallow oval casserole.

TOPPING:

1 (1 lb. 2 1/2 oz.) pkg. yellow cake mix
3/4 c. (1 1/2 sticks) butter, melted
1 c. walnuts or pecans
Whip cream or Cool Whip (optional)

For topping, sprinkle the dry cake mix evenly over filling. Drizzle butter evenly over cake mix.

Bake 30 minutes. Remove from oven; sprinkle nuts on top. Return to oven; bake 30 minutes longer or until topping is golden brown. Let cake cool completely on wire rack. Serve with whipped cream. Makes 16 servings.