CRUST: 1 pkg. yellow cake mix
1/2 c. butter, melted
1 egg Grease bottom only of a 9 x 13 inch pan. Empty cake mix into bowl and measure 1 cup and put aside for topping. Add butter and egg (beaten) to mix in bowl. When mixed like pie dough, press firmly into pan. FILLING: 2 eggs
1 (1 lb.) can pumpkin
1/2 tsp. vanilla
1/8 tsp. cloves
3/4 c. sugar
1/2 tsp. salt
1/2 tsp. ginger
2/3 c. evaporated milk Prepare filling by beating 2 eggs slightly. Add milk and then remaining ingredients. When smooth pour over crust. TOPPING: 1 c. reserved cake mix
1/4 c. sugar
1 tsp. cinnamon
1/4 c. butter Prepare topping by cutting together the listed ingredients and then pour over filling. Bake at 350 degrees for 45 minutes or until knife comes out clean. Cut into squares and serve with whipped topping. | 
