Pumpkin Dessert

This is my alternative to pumpkin pie, which I'm embarrassed to admit that I just really don't care for that much. I know it goes against Thanksgiving tradition to not have pumpkin pie, but once you try this dessert, you'll see why I like it so much! :)

Ingredients

Base layer:
1 box yellow cake mix (with 1 cup removed for topping)
1/2 cup butter, softened

1 egg

Filling:
3 eggs
1 large (2 pie size) can pumpkin (NOT pumpkin pie filling)
1/2 c. packed brown sugar
2/3 c. milk
2 tsp. cinnamon

Topping:

1/4 cup butter, cold

1 cup yellow cake mix (reserved from making base layer)
1/2 c. granulated sugar
Finely chopped pecans

Directions

Use a stand mixer to mix the yellow cake mix yellow cake mix (minus 1 cup for topping), 1/2 cup softened butter and 1 egg until well combined. Press into greased 9x13 inch pan (I cover my hand with a plastic bag while pressing batter into pan so it doesn’t stick to my hands).

In a large bowl, mix 1 large can pumpkin, 1/2 cup packed brown sugar, 3 eggs, 2/3 cup milk, and 2 teaspoons cinnamon. Mix thoroughly with electric mixer; pour over first layer.

Blend the 1 cup reserved cake mix, 1/2 cup granulated sugar, and 1/4 cup cold butter; spread evenly over the pumpkin. Sprinkle with chopped nuts. Bake at 350 degrees for 55 minutes, or until top is light brown. Serve with whipped topping. Keeps well in refrigerator for several days.