Pumpkin Custard Cake

Ingredients:
1 box yellow cake mix reserve 1 cup, set aside
1/4 cup melted butter, cooled
1 large egg
Custard filling
1 large can pumpkin
3 large eggs
⅔ cup canned evaporated milk
½ cup packed brown sugar
2 teaspoons cinnamon
Topping
1 cup yellow cake mix
¾ cup white sugar
¼ cup melted butter
optional: chopped up walnut or pecans on top

Stir together the cake mix (less reserve), butter and egg and pat it into the bottom of a pan to make a crust,
Mis together the custard filling ingrediants as above and pour over the 'crust'.
Mix together the topping ingrediants as above and then sprinkle over the pumpkin layer. Add the nuts over the top if using.
Bake for 50 minutes at 350F.
Allow to cool 30 minutes before serving.
Serve with a dollop of whip cream.