Ingredients

Crust:
1 Spice Cake Mix (reserve 1 cup for topping)
1 stick butter very soft
1 Egg

Filling:
4 eggs
2 cans 13oz each Pumpkin
5 oz Sweet Condensed Milk
1/2 cup brown sugar
2 tsp cinnamon

Topping:
1 cup reserved spice cake mix
4 TBS Butter, cold
1 cup chopped pecans (glazed are good here)
1 tsp cinnamon

Instructions

Crust:
Take out 1 cup of spice cake mix to reserve for topping. Mix rest with softened butter and egg and press into bottom of 9x13 cake pan.

Filling:
Whisk eggs till combined and add to pumpkin, sweetened condensed milk, sugar and cinnamon. Pour over crust.

Topping:
Chop butter into small pieces and combine with reserved cake mix with two forks till small crumbles, mix in nuts and cinnamon. Sprinkle mixture over filling in cake pan.

Bake at 350 degrees for 70 to 75 minutes. Cool completely and slice. Refrigerate leftovers, better the second day!

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