Pumpkin Crunch

I have no idea why this dessert is "local" but all my mainland friends love it and have never even heard of it before I got them hooked. This pie is good year round!!!

Ingredients

FILLING
1 large can pumpkin
1 can evaporated milk (12 oz)
3/4 cup sugar
3 eggs, slightly beaten
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves

CRUST
1 box yellow cake mix
3/4 cup walnuts/macadamia nuts, chopped
1 stick butter, melted

TOPPING
1 container Cool Whip, thawed

How to Make it

1. Preheat oven to 350 degrees.
2. Mix pumpkin, evaporated milk, sugar, eggs, cinnamon, and clove.
3. Line a 9 x 13 pan with wax paper then pour in pumpkin mixture.
4. Sprinkle cake mix over the pumpkin mixture and pat in nuts.
5. Drizzle your butter evenly over it all.
6. Bake that pumpin goodness for 50-60 minutes.
7. Let it cool then flip it over onto a tray.
8. Chill in fridge, whip on the cool whip and there you have pumpkin crunch!