1 pkg. white cake mix
1/4 c. melted butter or corn oil
1 1/4 c. evaporated milk
2 egg whites
4 tsp. cinnamon
2 tsp. nutmeg
1 lb. can solid packed pumpkin
1 c. liquid egg substitute
1 1/4 c. plus 2 tbsp. sugar
1/2 tsp. salt
1 tsp. ginger (ground)
1/2 tsp. cloves (ground)
2 tbsp. cold butter

Measure out 1 cup cake mix and set aside. Combine remaining cake mix with melted butter, 2 egg whites, 1/4 cup of the milk and 1 teaspoon each cinnamon and nutmeg. Mix well and pour into 10 inch springform pan that has been sprayed with non-stick vegetable coating.

In a bowl combine pumpkin with egg substitute, 1 1/4 cups sugar, 2 teaspoons cinnamon, 1 teaspoon nutmeg, salt, ginger, cloves and remaining cup of milk. Mix well with a whisk and pour over unbaked cake mixture.

Combine reserved cup of cake mix with remaining teaspoon cinnamon, remaining 2 tablespoons sugar and the cold butter. Mix until crumbly and sprinkle over the pumpkin mixture. Bake at 350 degrees for 1 hour and 30 minutes or until a knife inserted comes out clean.