PUMPKIN CRUNCH CAKE

1 large can pumpkin

13 oz. evaporated milk

3 eggs, slightly beaten

1 1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ginger

1/4 tsp. cloves

1 c. sugar

1/2 tsp. salt

1 box yellow or spice cake mix

1 c. pecans or walnuts, chopped

3/4 c. butter, melted

Blend together all but the last 3 ingredients. Mix well. Pour the pumpkin mixture into a lightly greased 9 x 13-inch pan. Sprinkle the dry cake mix evenly over the pumpkin mixture. Sprinkle the chopped nuts over the cake mix. Drizzle the melted margarine over all. Bake at 350 degrees for 50 minutes, or until it tests done. Serve plain or with ice cream or whipped cream.

FROSTY PUMPKIN PIES

2 cups canned pumpkin

1 cup brown sugar

1 teaspoon salt

1/2 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon ginger

1/2 gallon good vanilla ice cream, softened

2 graham cracker or gingersnap crumb pie shells

Combine first 6 ingredients, add softened ice cream.  Fill 2 graham or gingersnap crumb pie shells and freeze until firm before serving.