4 slightly beaten eggs
2 (16 oz.) cans pumpkin
1 1/2 c. sugar
1 tsp. salt
1 tsp. ginger
2 tsp. cinnamon
1/2 tsp. ground cloves
3 c. evaporated milk
1 box yellow cake mix
1 stick melted butter
1 c. chopped nuts

Mix first 8 ingredients and pour into greased 13 x 9 x 2 inch pan. Sprinkle cake mix over top. Drizzle melted butter over top. Top with the nuts. Bake at 350 degrees for an hour and 20 minutes.

Serve cool with whipped cream or Cool Whip. If baking in a glass dish, bake at 325 degrees. This can be made a day ahead. I like to make it in the morning and serve room temperature that evening.