1 (29 oz.) can pumpkin1 c. sugar
1 (13 oz.) can evaporated milk
3 eggs
4 tsp. pumpkin pie spices
1/2 tsp. salt
1 box yellow cake mix
1 1/2 cubes (3/4 c.) butter, melted
2 cups broken ginger snap cookie pieces
1/4 bag of Heath Bar Pieces
Combine pumpkin, sugar, evaporated milk, eggs, pumpkin pie spices and salt in mixing bowl. Beat well. Pour into greased and floured 9 x 13 inch glass pan. Sprinkle cake mix over pumpkin mixture, then sprinkle on the ginger snap and Heath bar pieces. Pour melted butter over all. Bake at 350 degrees for 50 to 60 minutes until knife inserted in center comes out clean. Watch closely at end. Burns easily. Serve with vanilla ice cream. Garnish with a couple of whole ginger snap cookies. Serves 12 to 15.
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