Pumpkin Crumble

Yesterday, it  turns out, was National Pumpkin Day.  I found this out as my pumpkin crumble was in the oven.  Couldn't have been better timing!  And this was the perfect way to celebrate.  This is like a sweet pumpkin pie that is more of a bar and has a yummy crumb topping.  Seriously, you need to go make this.  It would be perfect for the coming holiday gatherings or just for fun.  Enjoy!

Pumpkin Crumble
Recipe by: Our Best Bites
1 (18.25 oz.) white cake mix
3/4 c. unsalted butter, room temperature, divided
1 (16 oz.) can pumpkin (about 1 3/4 c. puree)
2 eggs
1 (14 oz.) can sweetened condensed milk
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/2 tsp. ground ginger
1/8 tsp. salt
1/4 c. roughly chopped pecans
Preheat oven to 350 degrees.  Ignore directions on cake mix box and place mix in a medium mixing bowl and add 1/2 c butter.  Use your hands to combine mixture until it looks like dry crumbs.  Place half of mixture (about 1 3/4 c.) in an 8x8 inch pan and press into a flat, even layer.  Reserve remaining crumbs for later.  Combine pumpkin, eggs, sweetened condensed milk, cinnamon, nutmeg, cloves, ginger, and salt in a separate bowl. Whisk until well combined.  Pour pumpkin mixture over crumb layer in pan.  Add pecans to reserved crumb mixture and then sprinkle on top.  Melt remaining 4 tablespoons butter and drizzle over crumb topping.  Bake 35-45 minutes or until top is golden brown and a knife or skewer inserted in center comes out clean.