FILLING:

3 lg. eggs
2 (1 lb.) cans pumpkin
1 1/4 c. sugar
1 c. evaporated milk
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ginger

TOPPING:

1 pkg. yellow cake mix
1 1/2 stick butter, melted
1 c. chopped walnuts
Whipped cream

Preheat oven to 350 degrees. Lightly beat eggs and add remaining filling ingredients. Stir until well combined. Pour into 9x13x2 inch cake pan. Sprinkle dry cake mix over the filling. Drizzle butter over cake mix. Bake at 350 degrees for 30 minutes. Remove from oven. Sprinkle with nuts and return to oven for 30 minutes or until topping is golden brown. Let cake cool. Serve with whipped cream.