1 (15 ounce) can pumpkin (not pumpkin pie mix)
1 (12 ounce) can evaporated milk
3 eggs
1 cup sugar
4 teaspoon pumpkin pie spice
1 package vanilla cake mix
1 ½ cup pecans or walnuts, chopped
¾ cup butter or margarine, melted
Whipped cream, if desired
Additional pumpkin pie spice, if desired
Heat oven to 350 degrees. Grease bottom and sides of 9” x 13” pan. Beat pumpkin, milk, eggs, sugar, and 4 teaspoons pumpkin pie spice in medium bowl with wire whisk until smooth. Pour into pan. Sprinkle dry cake mis over pumpkin mixture. Sprinkle with pecan/walnuts. Pour melted butter evenly over top of dessert. Bake 50 t0 60 minutes or until knife inserted in center comes out clean. Cool slightly. To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator. 12 serving. Hight altitude (3,500-6,500 ft): Bake 55-65 minutes at 375 degrees.