1 pkg. yellow cake mix
1/2 c. butter, melted
1 egg

FILLING:

3 c. pumpkin pie mix (1 lb. 14 oz. can)
2 eggs
2/3 c. milk

TOPPING:

1 c. reserved cake mix
1/4 c. sugar
1 tsp. cinnamon
1/4 c. butter

Grease bottom only of 13"x9" pan. Reserve 1 cup cake mix for topping. Combine remaining cake mix, butter and egg. Press into pan. Prepare filling by combining all ingredients until smooth. Pour over crust.

For topping, combine all ingredients. Sprinkle over filling. Bake at 350 degrees for 45 to 50 minutes until knife inserted near center comes out clean. (If desired, serve with whipped topping.)

TIP: For use with 1 pound can solid pack pumpkin, add 2 1/2 teaspoons pumpkin pie spice and 1/2 cup firmly packed brown sugar. Prepare as directed above. Bake at 375 degrees for 45 to 50 minutes.