CRUST:

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

Grease bottom of 9 x 13 pan. Combine cake mix (reserving 1 cup for topping), butter, and egg. Press mixture into bottom of pan.

FILLING:

3 c. (1 lb. 14 oz.) can pumpkin
2 eggs
2/3 c. milk
1/2 c. brown sugar
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/4 tsp. nutmeg

Mix until smooth and pour over crust.

TOPPING:

1 c. reserved cake mix
1 tsp. cinnamon
1/4 c. sugar
1/2 c. butter

Mix with pastry blender or fork. Sprinkle evenly over filling. Bake at 350 degrees for 50 minutes or until knife comes out clean.