Pumpkin Special

• 1 large can (2 lb.) pumpkin
• 1 c. sugar
• 1 can Eagle Brand milk
• 4 tsp. pumpkin pie spice
• 4 eggs
• 1 box yellow cake mix
• 1 c. nuts
• 3/4 c. butter or oleo, melted
• Cool Whip topping

1. Mix together the pumpkin, sugar, Eagle Brand milk, pumpkin pie spice and eggs.
2. Pour into greased, flat 3-quart Pyrex pan. Sprinkle cake mix over pumpkin mixture, carefully spreading so top is level.
3. Spread nuts over top of cake mix.
4. Carefully pour melted butter or oleo (I used oleo) over top so that it is very evenly distributed.
5. Bake at 350u0b0 for 35 minutes and then 325u0b0 for 20 minutes, until evenly browned.
6. Cool completely.
7. Cut in squares and serve with Cool Whip as topping.
8. Can be prepared the day before.
9. Makes 24 servings.

pumpkin, sugar, milk, pumpkin pie spice, eggs, yellow cake mix, nuts, butter, topping

Taken from www.cookbooks.com/Recipe-Details.aspx?id=919893 (may not work)