Pumpkin Squares

Crust:
1 pkg. yellow cake mix (reserve 1 cup)
1 cube butter melted
1 egg

Pumpkin filling:
1 can 29 oz pumpkin
1 1/2 c. evaporated milk
1 1/2 c. sugar
4 eggs
1 t. salt
1 t. ginger
1 t. cinnamon
1 t. cloves
1 t. vanilla
(you can substitute 2 t. pumpkin pie spice for the ginger, cinnamon and cloves)

Topping:
1/4 c. cold butter
1/4 c. sugar
1 t. cinnamon

Combine remaining cake mix with melted butter and egg.  Press mixture into 9x13 pan.  In a mixing bowl combine the Pumpkin Filling ingredients.  Blend thoroughly and then pour over crust.  Mix the topping ingredients with the reserved 1 cup of cake mix till crumbly and then sprinkle over the pumpkin mixture.  Bake at 350 for 1 hour.  Cool and cut into squares.  Serve with whip cream.