Warm Pumpkin Cobbler

This Pumpkin cobbler (or 'Dump Cake' as my mom calls it) is one of the easiest and so delicious that it is hard to eat just one piece.
Mom always had to make Two pans, one for after dinner and a second for after everyone had gone to bed.

1 (15-oz) can pureed pumpkin
1 cup chopped walnuts or pecans
1 (12-oz) can evaporated milk
1 stick (8 tbs.) margarine or butter - melted
3 eggs (lightly beaten)
1 box yellow cake mix
1 cup granulated sugar
1 Tub Whipped topping
1/2 cup light brown sugar
4 tsp. pumpkin pie spice mix

Combine the pumpkin, milk, eggs, sugars and spice. Stir only until combined, do not whip.
Pour mixture into a greased 9 x 13 baking pan.
Sprinkle the cake mix over the top of the pumpkin mixture in the pan.
Drizzle the melted butter on top of the cake mix.
Sprinkle the nuts on top.
Bake at 350 degrees for 45-50 minutes.
Let cool for at least 30 minutes and serve with a generous dollop of Whipped Topping.

** This is best when served just warm, but not hot out of the oven **