1 (16 oz.) can pumpkin pie filling
4 eggs
1 (13 oz.) can evaporated milk
1 1/2 c. sugar
2 tsp. cinnamon
1 tsp. ginger
1 pkg. white cake mix
1 c. melted butter
1 c. pecans

Mix eggs, pumpkin and evaporated milk. Mix ginger, sugar and cinnamon together and then add to the liquid mixture; mix well. Pour this all into ungreased 9 x 13 cake pan (glass works best). Sprinkle dry cake mix over this. Drizzle melted butter over top. Sprinkle chopped pecans on top.

Bake 1 hour at 350°F or until a knife comes out clean when inserted into the center. Best served warm and topped with whipped cream.