I've made this for years around the holiday season and everyone that loves pumpkin pie really likes this too. It is very rich so it serves over 20 people. Make this one or two days before serving so the flavor really blossoms.
Use a 9X13 pan, do not grease or flour.
Bottom layer:
6 eggs, 1 large can of solid pack pumpkin, 1 1/2 cups sugar, 1/2 tsp salt, 1/2 tsp ginger, 2 tsp cinnamon, 2 cans evap. milk
Blend all together with mixer and pour into pan.
Top layer:
1 yellow cake mix (dry), 1 cup chopped walnuts, 1/2 cup melted butter
Mix together by hand and sprinkle over pumpkin mixture. It will look a bit lumpy.
Bake @ 350 for 1 hour or until a knife comes out clean. I usually cook for 1 hour, turn off the oven and leave the door open a couple of inches for about 1/2 hour and check with a knife again. Cover tightly and refrigerate until serving. It's great plain and really yummy with whipped cream.
Enjoy