1 pkg. yellow cake mix (reserve 1 c.)
1/2 c. butter
1 egg

Mix well, press into bottom of 9 x 13 inch greased pan, OR larger cookie sheet/jelly roll pan. I use cookie sheet. 9 x 13 makes it thicker. Your choice.

FILLING:

3 c. or 1 (1 lb. 14 oz.) can pumpkin

Add:

2 1/2 tsp. pumpkin pie spice OR 1 tsp. cinnamon, 1 tsp. mace, 1/4 tsp. ginger, 1/4 tsp. nutmeg
OR use 1 can pumpkin pie mix

Then add:

1/2 c. brown sugar
2 eggs
1 can evaporated milk

Pour over crust.

TOPPING:

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

Cut in with two knives until crumbly. Sprinkle on top of filling. Bake at 350 degrees for 45 to 50 minutes or until knife comes out clean. Cut in squares. Serve with dollop of whipped cream or Cool Whip.