1 (29 oz.) can pumpkin
1 (12 oz.) can evaporated milk
1 1/2 c. sugar
4 eggs
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. ginger
1 box yellow cake mix
2 sticks butter
1 c. pecans
Cool Whip

Beat together pumpkin, milk, sugar, and eggs. Add salt, cloves, cinnamon and ginger. Mix well. Pour into 9x13x2 inch pan. Sprinkle dry cake mix evenly over top of pumpkin mixture. Melt 2 sticks butter and drizzle evenly over all. Sprinkle on nuts.

Bake at 350°F for 1 hour. Cool. Top with Cool Whip.