Pumpkin Crunch Cake

1 large can (29 oz.) pumpkin

3 eggs

1 cup sugar

1 cup evaporated milk (undiluted)

1 tsp cinnamon

1/2 tsp each: nutmeg, ground cloves, ginger

1/2 C. butter

1 package spice cake mix

1 cup finely chopped nuts (optional)

Mix together all ingredients except butter and cake mix. Pour into greased 9 x 13 pan.

Next cut butter into the cake mix. Mix until crumbly and spoon over the pumpkin custard. Sprinkle nuts over top.

Bake one hour at 325° F. Serve with whipped cream or cool whip.