1 lg. 29 oz. can pumpkin
4 eggs
1/2 tsp. nutmeg
1 1/2 c. sugar
1 c. chopped pecans or walnuts
1 tsp. ginger
2 tsp. cinnamon
1 (12 oz.) can evaporated milk
1 yellow cake mix
1 c. butter

Beat the pumpkin, spices, milk and sugar together and pour into ungreased 9"x13" pan. Sprinkle dry yellow cake mix and the chopped nuts evenly over the top of filling. Melt butter and pour over the cake mix. Bake at 350 degrees for 1 hour (no longer). It will seem soft, especially in the center. Can top with whipped cream or Cool Whip; serve hot or cold.