| Crust: Mix the cake mix (reserve 1 cup), the melted butter and one egg. Pat the crust into a 9" X 13" greased pan. Filling: Mix the can of pumpkin, 3 eggs, cinnamon, brown sugar and canned milk. Pour filling on top of crust. Crunch Topping: Cut the 1/4 C. butter into the reserved 1 C. cake mix, sugar, and chopped nuts. Sprinkle over the filling and bake for in a 350° oven for one hour or until the pumpkin is set. Top with Cool Whip before serving. Cook's note: A family favorite from mid-September to Thanksgiving Day! | 
