Pumpkin Crunch

• 1 c. sugar
• 3 eggs
• 2 tsp. cinnamon
• 1 large can pumpkin (makes two 9-inch pies)
• 1/2 tsp. salt
• 1 (12 oz.) can evaporated milk
• 1/2 tsp. ginger
• 1/4 tsp. cloves
• yellow cake mix
• 1 c. chopped nuts
• 1 large container Cool Whip
• 1 c. melted, cooled butter

1. Mix sugar, eggs, cinnamon, pumpkin, salt, milk and cloves. Pour into a 13 x 9-inch pan lined with waxed paper.
2. Sprinkle 1 box yellow cake mix over mixture.
3. Sprinkle chopped nuts over cake mix.
4. Spoon melted butter evenly over nuts.
5. Bake at 350u0b0 until knife inserted in center comes out clean.
6. Remove from oven; immediately invert onto a serving tray and remove wax paper.
7. Cool completely.
8. Frost with large container of Cool Whip.
9. Keep refrigerated.

sugar, eggs, cinnamon, pumpkin, salt, milk, ginger, cloves, yellow cake, nuts, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=832447 (may not work)