3 lg. eggs
1 (29 oz.) can pumpkin
1 1/4 c. sugar
1 (13 oz.) can evaporated milk
2 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. ginger
1 pkg. yellow cake mix
3/4 c. butter, melted
1 c. walnuts, chopped

Make filling in large bowl. Lightly beat eggs. Add remaining filling ingredients. Stir until well mixed. Pour into ungreased 9x13 inch sheet pan.

For topping, sprinkle the dry cake mix evenly over filling. Drizzle butter evenly over cake mix. Bake 30 minutes at 350 degrees. Remove from oven. Sprinkle nuts over top. Bake 30 minutes longer or until topping is golden brown. Serve with Cool Whip.