Recipe: Upside Down Pumpkin Pie

Upside Down Pumpkin Pie

3 eggs
1 (13 ounce) can evaporated milk
1 (20 ounce) can pumpkin
1 1/4 cups granulated sugar
2 teaspoons cinnamon
1/2 teaspoon ginger
1 teaspoon nutmeg
1 (18.25 ounce) box yellow cake mix
1 cup chopped nuts
1 cup butter or margarine, melted

Preheat oven to 350 degrees F.

In large bowl beat eggs. Add milk, pumpkin, sugar, cinnamon, ginger and nutmeg; mix well and pour into a 9 x 13-inch baking dish. Sprinkle the dry cake mix evenly over the top. Sprinkle nuts over the top, and drizzle butter over all. Bake for one hour.

Serve warm or cold with whipped topping.