1 can (29 oz.) pumpkin
1 can evaporated milk (13 oz.)
4 eggs
1 1/2 c. sugar
1 c. butter (1 1/2 sticks), we use less
1 yellow cake mix
1 c. nuts, chopped
1 tsp. ginger, scant
1 tsp. cinnamon, scant

(It's good even without ginger.) Mix pie filling (sugar, eggs, pumpkin and spices). Pour into 13 x 9 inch ungreased cake pan. Take 1 cup dry cake mix (put aside). Pour the rest of the dry cake mix over pumpkin mix. Melt butter, dribble over dry cake mix. Mix chopped nuts and the 1 cup of dry cake mix, scatter over top. Bake 1 hour uncovered at 300 degrees.

This is good to freeze. Keep in refrigerator, at least I do after baking.