Pumpkin Crunch Dessert

Mix in order:

4 eggs, slightly beaten

2 cups fresh pumpkin (or 1 large can or 2 small cans cannned pumpkin)

1 1/2 cups sugar

1 tsp salt

1 tsp cinnamon (I use 2 tsp)

1 tsp ginger

1/2 tsp ground cloves

1 can carnation evaporated milk

 

Pour this mixture into 9 x 13 pan

 

Sprinkle over top of mixture:

1 white or yellow dry cake mix

 

Drizzle over top:

1 cup melted butter

 

 

Bake at 325 for 1 - 1 1/2 hours

 

Serve with cool whip on top.

Better if made the day before