Yield: about 18 servings

Ingredients:
4 eggs
1 1/2 cups (355 ml) sugar
2 1/2 tsp (13 ml) ground cinnamon
1 tsp. (5 ml) ground nutmeg
1 tsp. (5 ml) ground ginger
1/4 tsp. (1.2 ml) salt
1 can (29 ounces/860 ml) pumpkin
1 can (12 ounces/355 ml) evaporated milk
1 pkg. yellow or white cake mix OR use Dry Cake Mix Ingredients below
3/4 c. (180 ml) chilled butter or margarine
1 c. (237 ml) chopped walnuts or pecans
Whipped cream to garnish

If preferred, substitute Dry Cake Mix Ingredients below for the packaged cake mix:
2 1/4 cup (530 ml) flour, sifted
1/4 tsp. (1.2 ml) salt
2 1/2 tsp. (12 ml) baking powder
1 1/3 cup (210 ml) sugar
Whisk ingredients together in medium bowl. Substitute for packaged cake mix.

Preheat oven to 350' (177' C). In large bowl, whisk eggs, sugar, cinnamon, nutmeg, ginger and salt. Stir in pumpkin and evaporated milk. Pour mixture into an ungreased 9 x 13-inch (23 x 33-cm) baking pan. Place dry cake mix in a medium bowl. Using a pastry blender or 2 knives, cut butter into cake mix until mixture is crumbly. Sprinkle cake mix (or substitution) over pumpkin mixture; sprinkle with nuts. Bake one hour or until top is golden brown and edges start to pull away from sides of pan. Delicious warm or served at room temperature. Serve warm.

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