Crustless Pumpkin Pie

1 (16 oz.) can pumpkin

1 (12 oz.) can evaporated milk

1 ½ C. sugar

4 eggs

1 tsp. cinnamon

½ tsp. ginger

½ tsp. cloves

½ tsp. salt

1 box yellow cake mix

1 C. chopped nuts, optional

2-3 Tbsp. melted butter

Whipped Topping

Combine pumpkin, milk, sugar, eggs, spices, and salt.  Blend well.  Pour into ungreased 9x13 pan.  Sprinkle cake mix on top.  Top with nuts.  Drizzle butter over cake mix.  DO NOT stir.  Bake at 350º for 1 hour.

From Ruth Phelps