Pumpkin Crunch


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


1 18-oz box yellow cake mix

1 cup chopped pecans

1/2 cup butter

Cool Whip LiteĀ®


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.