1 (12 oz.) can evaporated milk
3 eggs
1 c. sugar
1 tsp. vanilla
1 tsp. cinnamon
2 c. pumpkin (16 oz. can)
1 box yellow cake mix
1 1/2 c. pecans, chopped
1 1/2 sticks butter, melted

Preheat oven to 350°. Grease and flour a 13 x 9 x 2 inch pan. Beat sugar, vanilla, cinnamon, milk, and eggs together. Blend in pumpkin. Pour into pan. Sprinkle cake mix on top; sprinkle nuts then drizzle margarine over. Bake about 45 minutes. If pecans begin to brown too fast, reduce heat or cover with a sheet of foil.

1 (8 oz.) cream cheese, softened
1/2 c. powdered sugar
1 (12 oz.) container Cool Whip

Mix softened cream cheese and powdered sugar till smooth. Gradually fold in Cool Whip. Spread on cooled pumpkin dessert. Refrigerate until ready to serve. About 15 servings.

Tip: This recipe can be doubled and poured into a 12 x 18 x 2 inch pan for 30 servings.