Riveside Pumpkin Dessert
1 large can pumpkin(3 3/4)
4 eggs
1 1/2 cups sugar
1/2 t cloves
1/2 t ginger
1 1/2 cinnamon
1 1/2 cups light cream (or evaporated milk)
1 pkg. yellow cake mix
1 1/2 cubes margarine
1 1/2 cups nuts
Beat all together. Pour into a 9 x 13 Pyrex dish.

Sprinkle cake mix over top & pour 1 1/2 melted margarine over mix. Sprinkle
1 1/2 cups nuts over top. Bake at 325 degrees for one hour or more, if needed. Insert knife or toothpick to tell when done.

Cut into 18 squares. Serve with whipped cream or ice cream.
Sandy Frost