CRUST:

1 box yellow cake mix

Save 1 cup for topping and to remainder add:

1 stick (1/2 c.) butter, melted
1 egg, beaten (for low fat, 2 egg whites)

Beat with fork until cake mix is absorbed. Press into bottom of greased and floured 9x13 inch pan.

FILLING:

1 lg. can (13 oz.) pumpkin
3 eggs (or 3 egg whites)
1/2 c. brown sugar, packed
1/4 c. granulated sugar
2/3 c. milk (for low fat, use skim milk)
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger

Beat with mixer until blended and spread over crust.

TOPPING:

1 c. reserved cake mix
1/2 c. sugar
1/2 c. nuts, chopped (optional)
1/2 stick (1/4 c.) cold butter

Crumble together and sprinkle over pumpkin mixture. Bake at 350 degrees for 50-55 minutes.