Pumpkin Pie Crunch

Pumpkin Pie Crunch 1 (18 ounce) packages yellow cake mix ( I use 2/3 of a box) 1 (16 ounce) can pumpkin 1 (12 ounce) can evaporated milk 3 eggs 1 1/4 cups sugar ( I use 1 cup) 4 teaspoons pumpkin pie spice 1/2 teaspoon salt 1 cup pecans, chopped 1 cup butter, melted ( I used 1/2 cup) whipped topping Preheat oven to 350°F. Grease bottom of 13x9x2-inch pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter. Bake at 350°F for 50 to 55 minutes or until golden. (Check it early). Cool completely. Serve with whipped topping. Refrigerate leftovers.