Combine and pour in pan (9 x 12 or 13):
3 cups pumpkin
1 cup sugar (or 2 cups if you would like it sweeter)
2 Tblsp pumpkin pie spice (or 2 tsp cinnamon, 1 tsp ginger, 1 tsp nutmeg, ½ tsp
1 cup milk
1 cup evaporated milk
Cut 1/4 cup butter into yellow cake mix.
Crumble over pumpkin mix.
Bake 1 hour at 350E, serve with whipped cream.
Can be made the day before and reheated at 200E.