Pumpkin Pudding II

Ingredients

• 29 ounce pumpkin puree canned
• 3  eggs beaten
• 12 fluid ounce evaporated milk canned
• 1 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 0.3 cup butter melted
• 0.3 teaspoon pumpkin pie spice 
• 0.5 teaspoon salt 
• 18.3 ounce spice cake mix 
• 0.5 cup walnuts chopped
• 0.7 cup sugar white

Equipment

• oven
• knife
• baking pan

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
2. Blend together the sugar, eggs, evaporated milk, pumpkin, cinnamon, salt, clove and pie spice.
3. Pour into baking dish.
4. Spread dry cake mix over pumpkin mixture.
5. Sprinkle with cinnamon, margarine and chopped nuts.
6. Bake for 60 minutes or until knife inserted comes out clean.
7. Serve with whipped cream if desired.