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
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