PUMPKIN CRUNCH (YUMMY FALL DESSERT!)

2 cups pumpkin puree
1 12 oz. can evaporated milk
4 eggs
1 ½ C. white sugar
2 t pumpkin pie spice
1 t salt
1 pkg. yellow cake mix
1 C. chopped pecans
½ C. margarine (or butter ? ) melted
1 8 oz container frozen whipped topping, thawed

Preheat oven to 350 degrees. Lightly grease 9x13 baking pan
Combine the pumpkin evaporated milk, eggs, sugar, pumpkin pie spice and salt. Mix well and spread into the prepared pan.
Mix the yellow cake mix with the melted butter and pecans. Sprinkle over the top of the pumpkin mixture.

Bake for 50-60 minutes or until the top is turning light brown.
Top cooled cake with whipped topping when ready to serve.