Pumpkin Crunch

Submitted by Kristina Fey of Akron

1 Can (15 ounce)solid pack pumpkin

1 can (12 ounce) Evaporated milk

3 large eggs

3/4 Cup sugar

1 tsp Cinnamon

1/2 tsp salt

1 box Spice (or yellow) cake mix

1/2 Cup pecans or walnuts

1 cup butter

Whipped topping

Preheat oven to 350 degrees. Grease the bottom of a 9X13 pan. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon and salt in a large bowl. Pour into prepared pan. Sprinkle DRY cake mix evenly over pumpkin mixture. Top with nuts. Drizzle melted butter over nuts. Bake for 50-55 minutes or until golden brown.

Serve warm or cool and top with whipped topping if desired.