In the mood for pumpkin- Pumpkin Crunch

I am not overly fond of pumpkin pie, but when a girl at work made this recipe I was in food love. It is wonderful chilled or warm. Try it- you'll like it!

Pumpkin Crunch-

1 can (15 oz.) solid pack pumpkin
- 1 can (12 oz.) evaporated milk
- 1 1/2 cups sugar
- 3 eggs-
-4 tsp. pumpkin pie spice
- 1/2 tsp. salt
- 1 pkg. Yellow Cake Mix
- 1 cup margarine (melted)
- pecans (optional)
- cool whip
Grease bottom of 13"x9" pan. Preheat oven to 350.
Combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice, and salt in large bowl.
Pour into pan.
Sprinkle dry cake mix evenly over pumpkin mixture.
Top with pecans (optional).
Drizzle melted butterevenly over top.

Bake at 350 for 50-55 minutes or until golden brown.
Cool completely. Serve with cool whip. Refrigerate leftovers.