4 eggs, well beaten
2 c. cooked pumpkin or 16 oz. can
1 1/2 c. sugar
1/4 tsp. salt
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. cloves
1 yellow cake mix
1/2 c. butter, melted
1 c. chopped pecans

Mix eggs, pumpkin, sugar, salt, ginger, cinnamon and cloves together; pour into a 13 x 9 inch pan. Sprinkle dry cake mix on top. Drizzle melted butter over the mix; spread chopped nuts over all. Bake at 325 degrees for 1 hour and 20 minutes. Cover with foil loosely to keep from browning too soon for the first half of cooking time. Serve topped with whipped cream. Yield: 24 bars.