CRUST:

1 box yellow cake mix
1/2 c. butter, melted
1 egg, beaten

Reserve 1 cup of yellow cake mix for topping. Blend cake mix, butter and egg. Pour into a 9 x 13 inch pan; press down until firm.

MIX TOGETHER AND POUR INTO CRUST:

1 lg. can pumpkin filling
1/2 tsp. cloves or nutmeg
1/4 tsp. salt
2/3 c. evaporated milk
1 tsp. cinnamon
3/4 c. sugar
1/2 tsp. ginger
3 eggs, beaten

TOPPING:

1 c. reserved cake mix
1/4 c. sugar
1/4 c. butter
1/2 c. nuts

Mix together until crumbly and sprinkle over pumpkin mixture. Bake for 1 hour at 350 degrees. Cool before cutting.