4 eggs, slightly beaten
1 can (16 or 20 oz.) pumpkin, 2 or 2 1/2 c. cooked
1 1/2 c. sugar
2 tsp. pumpkin pie spice
1 tsp. salt
1 tall can (13 oz.) Milnot
1 box yellow cake mix
2 sticks butter, melted
1 c. chopped pecans or less

Mix first 6 ingredients in order listed (through Milnot). Pour in ungreased 9 x 13 inch or 11 x 15 inch pan. Sprinkle cake mix over filling; pour melted butter over top; sprinkle with pecans. Bake at 350 degrees for 1 to 1 1/2 hours or until knife comes out clean when inserted half-way from center (for 11 x 15 inch, bake at 375 degrees about 40 minutes). Serve warm or cold; plain or with whipped topping. NOTE: This can be frozen.

NOTE from Lois: This is delicious. Cold the top hardens, after freezing it is softer.