1 (13 oz.) can evaporated milk
3 c. pumpkin
2 tsp. cinnamon
1 (18 oz.) pkg. yellow cake mix
1 c. chopped pecans
1 c. sugar
1 tsp. ginger
1/4 c. brown sugar
1/4 tsp. cloves
1/2 c. butter

Stir together milk, eggs, pumpkin, sugars and spices. Pour mixture into 13 x 9 x 2 inch pan. Blend cake mix with butter with fork until mixture looks like oatmeal. Sprinkle over pumpkin, top with nuts. Bake at 325 degrees for 1 hour or until knife comes out clean. Cut in squares. Serve with Cool Whip. Refrigerate leftovers.