Make enough pumpkin pie filling for 2 pies. Here’s the recipe for the pie filling first:
1 1/2 cups sugar
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 large eggs
1 can (29 ounces) pumpkin
2 cans (12 fl. ounces each) condensed milk
Mix sugar, salt, cinnamon, ginger, and cloves in small bowl.
Beat eggs in large bowl. Add the sugar-spice mixture to the beaten eggs. Stir in the canned pumpkin. Stir in the milk, one can at a time.
Pour the pumpkin pie filling into a 9″x13″ baking pan.
Sift one package of yellow cake mix over the unbaked filling.
Sprinkle 2 cups chopped nuts (walnuts or pecans) over the cake mix.
Drizzle 3/4 cup melted butter over the top.
Bake at 350 degrees for one hour.
Let cool at room temp., and then refrigerate. Serve with whipped cream. Yummy!