PUMPKIN DESSERT

This is by far the best pumpkin dessert I have tasted. Very moist, with just enough pumpkin flavor, and a crumb topping. Delightful
INGREDIENTS

Crust:

1 box yellow or spice cake mix, reserve 1 cup for topping

1/2 cup melted butter

1 egg

Lightly spray a 9×13 pan with non-stick cooking spray. In a mixing bowl, mix together cake mix (reserving one cup for the topping), melted butter and egg. Spread into greased pan.

Filling:

1 29oz can LIBBYS pure pumpkin

1 1/2 cups evaporated milk

1 1/2 cups sugar

4 eggs

1 tsp. salt

2 tsp. cinnamon

1 tsp. vanilla

1 tsp. ginger

1/4 tsp. cloves

Mix all ingredients well and pour over crust mixture in pan. 

Topping:

Reserved  dry cake mix

1/4 cup sugar

1 tsp. cinnamon 

4 Tlb. butter SOFT

Preheat oven to 350.

Mix together reserved cake mix, sugar, cinnamon and butter. Mix until crumbly and sprinkle on the pumpkin filling mixture. Bake 1 hour or until a KNIFE inserted in the middle comes out clean.  Chill and serve with  whipped cream.