Pumpkin Crisp

1 pkg yellow cake mix

1 egg

1/2 cup butter, melted

1 (29 oz) can pumpkin puree

2 eggs

1 tsp ground nutmeg

1 tsp cinnamon

1/2 cup sugar

2/3 cup evaporated milk

3/4 cup sugar

1/2 cup butter, softened

Set aside 1 cup cake mix. Combine remaining cake mix, 1 egg, and melted butter. Pat into a 9x13 pan. In a large bowl, mix pumpkin, 2 eggs, nutmeg, cinnamon, 1/2 cup sugar, and evaporated milk. Pour pumpkin mixture over the cake mix crust. In another bowl, combine 1 cup cake mix, 3/4 cup sugar, and softened butter. Sprinkle mixture on top of the pumpkin mixture. Bake at 350 degrees for 55 minutes.