1 large can (28 ounce) pumpkin 3 eggs 1 cup sugar 1 can evaporated milk 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ground cloves 1/2 teaspoon ginger 1/2 cup butter or margarine 1 package yellow cake mix 1 cup finely chopped nuts (optional)
Mix together everything but the cake mix and butter, pour into greased 9 x 13 pan. Cut butter into cake mix. Mix and crumble on top of pumpkin mixture. Sprinkle nuts over top. Bake 1 hour at 350º. Serve with Cool Whip.
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