Pumpkin Crumble

1 (18.25-ounce) white cake mix
3/4 cup unsalted butter, room temperature, divided
1 (16-ounce) can pumpkin (about 1 3/4 cups pumpkin puree)
2 eggs
1 (14-ounce) can sweetened condensed milk
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/4 cup roughly chopped pecans

1.  Preheat oven to 350 degrees. Ignore directions on cake mix box.  Place cake mix in a medium sized bowl and add 1/2 cup butter.  Use hands to combine mixture until it looks like dry crumbs.

2.  Place half of mixture (about 1 3/4 cups) in an 8x8 inch pan and press into a flat, even layer.  Reserve remaining crumbs for later.

3.  Combine pumpkin, eggs, sweetened condensed milk, cinnamon, nutmeg, cloves, ginger and salt in a separate bowl.  Whisk until well combined.  Pour pumpkin mixture over crumb layer in pan.  Add pecans to reserved crumb mixture and then sprinkle on top.  Melt remaining 4 tablespoons of butter and drizzle over crumb topping.

4.  Bake 35-45 minutes or until top is golden brown and a knife or skewer inserted in center comes out clean.

If you are serving a big crowd double the recipe and serve in a 9x13 inch pan.

(From Savoring the Seasons with Our Best Bites)