Pumpkin Crumble from Michelle Leckie

Pumpkin Crumble

Crust:
19 oz. white cake mix
1/2 cup margarine

Filling:
4 eggs; beaten
13 oz. evaporated milk
29 oz. canned pumpkin
1 1/2 cups sugar
2 tsp. pumpkin pie spice

Optional Topping:
Pecan crumbs

Cut margarine into cake mix with fork. Press half of mixture into 9 x 13 pan. Mix pumpkin filling and pour over cake mixture. Sprinkle top with remaining cake mixture. Top with pecan crumbs if desired. Bake at 350 for 55-60 minutes.

This recipe is from my best friend, Michelle Leckie. We have been friends ever since we met rooming next door to each other at BYU in Heritage Halls (222 Tingey Hall) in 1985!