Mixture:
1 1/3 C. sugar
1 tsp. salt
3 tsp. cinnamon
1 tsp. ginger
1 tsp. cloves
1 tsp. nutmeg
4 eggs
1 - 29 oz. canned (plain) pumpkin
1 - 12 oz. can evaporated milk
Pour mixture into buttered 9 x 13 dish
Crust:
1 box yellow cake mix (dry)
sprinkle over pumpkin mixture
Melt 1 1/2 cubes melted butter and pour over dry cake mix
Chopped nuts on top if desired. Walnut or pecans work well.
Cook 50 minutes exactly. Will be jiggly in the center but will set up. Top with ice cream or whipped cream and enjoy! Best when it is made 1 to 2 days ahead.
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