1 lg. can pumpkin
1 c. sugar
3 eggs, slightly beaten
1 c. chopped walnuts
1 tsp. cinnamon
1 box yellow cake mix
2 sticks melted butter
1 lg. can evaporated milk

Mix pumpkin, milk, sugar, cinnamon and eggs. Pour pumpkin mix into 9 x 13 inch pan, lined with wax paper (bottom only). Crumble dry cake mix over pumpkin mix. Crumble nuts over cake mix. Pour cooled melted butter evenly over top. Bake 60 minutes at 350 degrees. Turn out upside down and remove wax paper. Cool and add topping.

TOPPING:

8 oz. cream cheese
1 1/2 c. confectioners' sugar
12 oz. Cool Whip

Mix all ingredients well and cover crisp when cooled. Better if made 1 or 2 days ahead. Keep refrigerated.