Crust and topping:

·         1 yellow cake mix

·         1 stick softened butter

Blend together. Remove one cup of the mixture and set aside. Press the remainder in a greased and floured 9X13” baking pan.

Filling”

·         ½ c. brown sugar

·         2/3 c. evaporated milk

·         ½ t. ginger

·         29-ounce can pumpkin

·         1 c. sugar

·         1 t. cinnamon

·         ½ t. nutmeg

Mix together until smooth. Pour over the crust.

Topping:

·         The reserved 1 c. of cake mix mixture

·         ½ c. sugar

·         ½ c. finely chopped pecans

·         ¼ c. softened butter

Mix together and sprinkle over the filling.

Bake for 1 hour in a 350 f.½ c. sugar

·         ½ c. finely chopped pecans

·         ¼ c. softened butter

Mix together and sprinkle over the filling.

Bake for 1 hour in a 350 °F.oven.