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PUMPKIN CRISP BARS WITH CRUMB TOPPING 
1 (20 oz.) can pumpkin
1/2 tsp. cloves
2 tsp. ginger
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
1 (5 oz.) can evaporated milk (3/4 c.)
1 c. sugar
1 tbsp. vanilla extract
3 eggs
1 spice cake mix (dry)
1 c. (1/2 lb.) butter, melted
1 c. chopped pecans or walnuts
Whipped cream or Cool Whip

Beat together the pumpkin, spices, salt, evaporated milk, sugar, vanilla and eggs until well blended and pour into a greased 9"x13" cake pan. Sprinkle the dry cake mix over top, then drizzle the melted butter over cake mix and sprinkle with nuts. Bake in preheated 350 degree oven for 45 to 50 minutes or until knife inserted comes out clean. Serve with whipped cream topping.

NOTE: You may use a yellow or white cake mix instead of the spice cake, if you like.

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