1 lg. can pumpkin (I use 2 [16 oz.] cans, approx. 3 c.)
1 lg. can evaporated milk
1 c. sugar
1/2 tsp. cinnamon
3 eggs
1 box yellow cake mix
1 c. nuts
2 sticks melted butter

TOPPING:

1 (8 oz.) pkg. cream cheese
3/4 of 8 oz. carton Cool Whip
1 1/2 c. confectioners sugar

Mix pumpkin, milk, sugar, cinnamon, and eggs. Pour pumpkin mix in a 9 x 13 inch pan lined with wax paper. Crumble dry cake mix over pumpkin mix. Crumble nuts over mix. Pour cooled melted butter over top. Bake 50-60 minutes at 350 degrees. Turn upside down; remove wax paper; cool. Add topping and refrigerate.