Pumpkin Squares

Ingredients:

For the crust:
1 (2 layer) yellow cake mix (set aside 1 cup of this mix)
1/2 cup butter (at room temperature)
1 egg lightly beaten

For the filling:
1 can (29 oz.) pumpkin
3 eggs
1/2 cup brown sugar
1/2 cup granulated sugar
2/3 cup evaporated milk
1/2 teaspoon ginger, ground
1/2 teaspoon ground nutmeg
1 teaspoon cinnamon

For the topping:
1 cup reserved cake mix
1/2 cup sugar
1/4 cup butter, room temp.
1/2 cup chopped nuts (if desired)

Directions:

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 it is evenly mixed. Press into the bottom of a greased and floured 13 x 9-inch baking pan. Then mix 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 filling.
Bake in preheated 350 degrees oven for 1 hour or until set and lightly browned.

Thanks to Jare!