BYU Pumpkin Crumble

19 oz white or yellow cake mix
½ C. margarine (we use salt free butter; use two extra Tb if using butter)

4 beaten eggs
13 oz evaporated milk
29 oz canned pumpkin
1 ½ C. sugar
2 tsp. pumpkin pie spice
1 C. walnut pieces

Cut margarine loosely into cake mix until crumbly. Press a little over half of the mixture into an 11” x 13” pan (we split the mix into two pans: 8x10 and an 8x8).

Mix pumpkin filling together, and pour over the cake mixture in pan. Sprinkle remaining cake mixture on top. Sprinkle nuts on top.

Bake at 350˚ F for 55-60 minutes (if using two smaller pans, reduce time to 50-55 minutes). It is done when the pumpkin filling is solid, and the cake mixture is golden brown.