Pumpkin Crumble

Think of it as a pumpkin pie, only with no crust and coffee cake crunch bits on top.

Mats:

1, 29oz can pumpkin puree
3 eggs
1/2c white sugar
1/2c packed Brown sugar
1, 12oz can evaporated milk
EITHER 1Tbsp pumpkin pie spice OR 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/8tsp clove and a pinch of allspice
1 box spice cake mix
1/2c butter, melted

How-to:
Preheat your oven to 350. Grease a 9x13 baking dish by rubbing a stick of butter over the bottom and sides.

Combine the pumpkin, eggs, sugars, evaporated milk and spices in a bowl. Stir until it's uniform in color with no lumpies.

Pour the pumpkin mixture into the greased baking dish

Sprinkle the spice cake mix on top of the pumpkin mix. Even coating, use the whole bag.

Drizzle the melted butter over top of the cake mix. You want all of it to be moistened by the butter, so feel free to use more if necessary.

Bake at 350 for 40-50 minutes.