4 eggs, well beaten
2 c. (16 oz. can) cooked pumpkin
1 1/2 c. sugar
1/4 tsp. salt
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. ground cloves
1 (18 1/2 oz.) box 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 greased 13 x 9 x 2-inch pan. Sprinkle dry cake mix on top. Drizzle melted butter over mix; spread chopped nuts over all.

Bake at 325°F for 1 hour and 20 minutes.

(Note: Cover with foil loosely to keep from browning too quickly for the first half of cooking time.) Cut into squares; served topped with whipped cream.

Yield: 24 bars.