Pumpkin Pie Squares

Submitted by Kari Herzog
Crust:
1 18 1/4-ounce spice cake mix, reserve 1 cup
1 egg
1/2 cup butter, melted

Filling:
1 30-ounce can seasoned pumpkin pie mix
2 eggs
1 6-ounce can evaporated milk

Topping:
1 cup reserved cake mix
3 tablespoons butter, melted
1/2 cup chopped walnut or pecans (optional)

Garnish: whipped cream

Preheat oven to 350. Mix crust and pat lightly in a 9x13 pan. Mix filling and pour over crust. Mix topping and crumble on top. Bake for 1 hour. Serve hot. Yield: 16 serving