Pumpkin Crisp

1 box yellow cake mix
1 egg
1/2 cup butter, melted
1 29 oz can pumpkin
2 eggs
1 tsp ground nutmeg
1 tsp ground cinnamon
1/2 cup sugar
2/3 cup evaporated milk
3/4 cup sugar
1/2 cup butter, softened

Set aside 1 cup cake mix. Combine remaining cake mix, 1 egg, and melted
better. Pat into a 9x12 inch baking pan. In a large bowl, mix pumpkin, 2
eggs, spices, 1/2 cup sugar and milk. Pour pumpkin mixture over the cake
mix crust. In a small bowl, combine the reserved 1 cup cake mix, 3/4 cup
sugar, and softened butter. Sprinkle mixture on top of pumpkin mixture.
Bake at 350* for 55 minutes.

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