Pumpkin Crunch

1 (29 oz) can pumpkin
1 (12 oz) can evaporated milk
3 large eggs
1 1/2 cups sugar
1/2 tsp salt
1 tsp cinnamon

Mix all together.

1 box yellow cake mix
1/2 cup chopped pecans
1 cup melted butter

Put pumpkin mixture into 2 deep dish greased pie pans or 1 9x13 cake pan.

Sprinkle cake mix and nuts on pumpkin mixture. Then pour butter over cake mix and nuts.

Bake at 350 for an hour, or until golden brown on top.

Serve with cool whip or whipped cream.