1/2 c. light brown sugar
1/2 c. chopped nuts
1 1/2 tsp. cinnamon
1 can (16 oz.) solid pack pumpkin
2 c. sugar
1 1/4 c. oil
4 eggs
3 1/4 c. flour
2 tsp. powder
2 tsp. baking soda
1/2 tsp. salt
4 tsp. pumpkin pie spice
2 tbsp. butter

Combine brown sugar, nuts and cinnamon in small bowl; reserve. Beat together pumpkin, granulated sugar and oil in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Gradually add combined 3 cups flour, powder, soda, salt and spice; mix well.

Pour 1/2 of batter into greased 10 inch tube pan; top with 1/2 cup reserved brown sugar mixture. Top with remaining batter. Add remaining 1/4 cup flour to remaining brown sugar mixture, mix well. Cut in butter until mixture resembles coarse crumbs. Sprinkle over top of batter; press lightly. Bake at 350 degrees for 1 hour or until wooden pick inserted in center of cake comes out clean. Cool on wire rack 15 minutes. Remove from can, cool upright on wire rack. If desired, drizzle with glaze.