Filling:
1 lb. can Pumpkin
3 Eggs, beaten
1 can Evaporated Milk
1 c. White Sugar
1 c. Brown Sugar
2 tsp. Cinnamon
1 tsp. Nutmeg
1/2 tsp. Ginger

Topping:
1 pkg. Yellow Cake Mix
3/4 c. Butter, melted
1 c. Walnuts or Pecans, chopped

Preheat oven to 350° F.
Mix together filling ingredients and pour into an ungreased 9″ x 13″ baking dish or 3 qt. casserole.
Sprinkle dry cake mix over top. Drizzle with melted butter.
Bake 30 minutes. Remove from oven and sprinkle nuts on top. Bake an additional 30 minutes or until topping is golden brown.
Cool completely on wire rack. Serve with whipped cream.
Keep refrigerated.