CRUST:

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

FILLING:

1 (30 oz.) can pumpkin
2 eggs, slightly beaten
1 1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1 can Eagle Brand milk

TOPPING:

1 c. reserved cake mix
1/4 c. sugar
1 tsp. cinnamon
1/4 c. butter, cut with knife

Grease bottom only of 9x13 inch pan. Reserve 1 cup cake mix for topping. Combine remaining cake mix, butter and egg. Press into pan.

Prepare filling by blending all ingredients and pouring over crust.

For topping, combine all ingredients; cut butter in with knife. Sprinkle over filling. Bake at 350 degrees for 45 to 50 minutes until knife comes out clean when inserted. If desired, serve with whipped topping.