Pumpkin Desert

Teresa Carlson

1 large can of pumpkin (OK, this is an old recipe so I’ll have to go figure out the ounce size)

3 eggs, beaten

1 cup of sugar

1 cup of canned milk (Kay says it should be plain evaporated milk)

2 tsp. Of cinnamon

1 tsp. Of ginger

½ tsp. Of salt

½ tsp. Cloves

1 package of spice cake mix

1 cup of chopped nuts (we always toast the nuts first)

¾ of a cup of butter or margarine, melted (1 ½ cubes)

Preheat oven to 350º

Combine the first eight ingredients and spread in a greased 9 x 13 pan.

Sprinkle the cake mix over the pumpkin mixture, drizzle the melted butter over that and top with the chopped nuts.

Bake at 350º for 50 minutes (or until done in the middle).