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Pumpkin Pie Cake

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Recipe from May Rose Shaylor

1box yellow cake mix (save1 cup out)
3/4 stick butter (melted)
1 egg beaten (beat with a fork until blended, press into bottom of greased 13" x 9" cake pan)

Filling:

1 large can pumpkin (2 pie size)
3 eegs 1 cup sugar
2/3 cup canned milk
1/2 tsp salt
1 tsp cinnamon ginger & clove (just a sprinkle) pumpkin pie spice to taste

Topping:

 1 cup reserved cake mix
1/2 tsp cinnamon
1/2 cup sugar
1 cup chopped nuts
1/3 stick cold margarine

Mix well and sprinkle over top of filling in cake pan.  Bake 55 minutes at 350 degrees. Top with whip cream.

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