CRUST:

1 box (2 layer) yellow cake mix (reserve 1 c.)
1/2 c. (1 stick) butter, very soft
1 egg

Mix together and press into 13x9 inch dish.

FILLING:

1 lg. can (1 lb. 13 oz.) pumpkin
3 eggs
2/3 c. evaporated milk (sm. can)
1 tsp. cinnamon
1/4 tsp. allspice
1/2 tsp. salt
1/2 c. sugar
1/2 c. brown sugar

Mix together and pour over crust.

TOPPING:

1 c. reserved cake mix
1/2 c. sugar
1/4 c. butter, softened
1 c. chopped pecans

Mix together until crumbly. Sprinkle over filling. Sprinkle pecans on top separately if desired or combine with other topping ingredients.

Bake at 350 degrees in a pan or 325 degrees in a glass dish for 1 hour 15 minutes. Test with a sharp knife as you would pumpkin pie to be sure it is done in the middle. Serve warm with whipped cream. Yield: 12 servings.