Pumpkin Crisp Dessert

I love this recipe! It's a piece of cake to put together and so delicious! I love the crispy crumb topping. My husbands eyes' lit up when I suggested I make it for dessert last night!

1 box yellow cake mix
1/2 c. butter, melted
3 eggs
1 can (30 oz) canned pumpkin
1 can (5 oz) evaporated milk
pumpkin pie spice (to taste)
1/2 sugar
1/4 cup all-purpose flour
3 t. ground cinnamon

In a large mixing bowl, combine cake mix, butter, and one egg until crumbly. Set aside 2/3 cup of mixture for topping. Press remaining crumb mixture into a greased 13x9 pan. In a mixing bowl, beat remaining eggs. Add pie mix and milk;pour over crust. (I also sprinkle a bit of sugar and pumpkin pie spice in the mixture though the recipe doesn't call for it...)

Combine remaining ingredients with the reserved crumb mixture; sprinkle over pumpkin layer. Bake at 350 for 45-50 minutes or until top is golden brown. Cool on wire rack for 1 hour then refridgerate for two hours or until chilled before cutting. Yield: 12-15 servings