1 (2 layer) yellow cake mix
1/2 c. butter, room temperature
1 egg, lightly beaten

FILLING:

1 (29 oz.) can pumpkin
3 eggs
1/2 c. brown sugar
1/2 c. granulated sugar
2/3 c. evaporated milk
1/2 tsp. ginger, ground
1/2 tsp. ground nutmeg
1 tsp. cinnamon

TOPPING:

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

Grease and flour 13 x 9 inch baking pan. Remove 1 cup of the cake mix and reserve for the topping. In mixer bowl beat together the remaining cake mix, butter, and egg until is evenly mixed. Press into the bottom of a greased and floured 13 x 9 inch baking pan. Combine pumpkin, eggs, both sugars, milk, ginger, nutmeg, and cinnamon; pour over crust.

To make topping, combine reserved 1 cup cake mix, sugar, nuts, and butter by crumbling them together with a fork. Sprinkle over pumpkin filling. Bake in preheated 350 degree oven for 1 hour or until set and lightly browned.