Scrumptious Pumpkin Pie Dessert Phyllis Ross

3 eggs

1 (29 oz) can of pumpkin

1 cup sugar

1 13 oz can evaporated milk

2 tsp. cinnamon

1 tsp ginger

½ tsp cloves

1 tsp salt

1 yellow cake mix (Sis. Ross

used ½ of the mix)

1 cup pecans

¾ cup melted butter

Whipped cream

In a large bowl, whip eggs with a fork. Stir in pumpkin and blend well. Add sugar, evaporated milk, cinnamon, ginger, cloves and salt. Stir with a spoon until combined. Pour into a greased 9X13 pan. In a medium bowl, mix dry cake mix and nuts. Sprinkle evenly over the pumpkin mixture. Drizzle melted butter over dry cake mix. Bake at 350 degrees for 40-45 minutes, or until top is browned and knife inserted into center comes out clean. Cool completely, then chill. Best served cold. Serve with whipped cream.