1 can (29 ounces) solid-pack pumpkin

1 can (12 ounces) evaporated milk

1-1/2 C. sugar

4 eggs

2 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. ground nutmeg

1 package (18-1/2 ounces) butter recipe golden cake mix

1 C. butter, melted

1 C. chopped pecans

Whipped topping, optional

 

In a large mixing bowl, combine the first seven ingredients; beat on medium speed until smooth. Pour into an ungreased 13-in. x 9-in. baking pan. Sprinkle with cake mix, then drizzle butter over top. Sprinkle with pecans. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 1 hour on a wire rack. Refrigerate for 3 hours or overnight. Remove from refrigerator 15 minutes before serving. Cut into squares and garnish each serving with whipped topping. Yield: 12-16.