1 yellow cake mix
1 egg, lightly beaten
1 1/2 c. butter at room temp.

FILLING:

1 (29 oz.) can pumpkin
1/2 c. light brown sugar
2/3 c. evaporated milk
1 tsp. cinnamon
3 eggs
1/2 c. sugar
1 1/2 tsp. pumpkin pie spice

TOPPING:

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

Remove 1 cup of the cake mix for topping. In mixer bowl, beat together remaining cake mix, butter and egg until it is evenly mixed. Press into bottom of greased and floured 9x13 pan. Combine pumpkin, eggs, both sugars, spice and cinnamon. Pour over crust.

To make topping combine reserved cup of cake mix, sugar, nuts and butter (butter) by crumbling together with fingers. Sprinkle over pumpkin filling. Bake at 350 degrees for 1 hour or until set.