This recipe was shared via the Big Green Egg cookbook. Courtesy: Roger in Charleston, from: Ross Fraser on October 13, 2015.
16 oz. canned pumpkin
1/2 cup sugar
1/2 tsp cinnamon
15 oz. sweetened condensed milk
1 box yellow cake mix
1 cup chopped nuts
1 cup butter or margarine (melted and cooled)
1 cup Cool Whip
1/2 cup confectioner's sugar
8 oz. cream cheese
~Line bottom and sides of 9"x13" pan with waxed paper
~Mix pumpkin, eggs, milk, sugar and cinnamon. Pour into pan. Mix dry cake mix with nuts. Sprinkle evenly over pumpkin mixture. Spook over cake mix evenly.
~ Bake at 350 for 50-60 minutes.
~ When completely cool, invert on tray, remove wax paper.
~Mix cream cheese, Cool Whip, and confectioner's sugar for frosting. Frost, then refrigerate.