1st LAYER:
2 15-oz cans pumpkin
1 12-oz can evaporated milk
6 eggs
1 cup sugar
1/2 cup brown sugar
2 tsp cinnamon
1 tsp ginger
TOPPING:
1 18-oz box yellow cake mix
1 cup chopped pecans
1/2 cup butter
Cool Whip Lite®
In a bowl combine the pumpkin layer ingredients, mix well and pour into a 9" x13" x 2" pan.
In another bowl, combine the cake mix and nuts. With a pastry cutter cut the butter into the cake mix, nut mixture. Sprinkle this over the pumpkin mixture. Bake at 350 degrees for 1 hour or until a cake tester inserted in the center comes out clean. Serve with whipped topping.