Pumpkin Squares

I am making these for the tailgate this Sunday in Green Bay. They taste just like pumpkin pie.

Crust:
1 pkg. yellow cake mix (reserve 1 cup for topping)
1 egg
1/2 Cup melted butter

Filling:
1 can (16 oz.) pumpkin
1 tsp cinnamon
1/2 Cup packed brown sugar
1 tsp ginger
2 eggs 1/2 tsp nutmeg
2/3 Cup milk
1/2 tsp ground cloves

Topping:
Reserved 1 Cup cake mix
1/4 Cup sugar
1 tsp cinnamon
1/4 Cup butter, softened

Mix together crust ingredients; press into greased 9 x 13-inch pan. Mix together filling ingredients until smooth; pour over crust. Cut together topping ingredients with a fork until crumbly; sprinkle over filling. Bake at 350 for 45-50 minutes. Best when chilled before
serving. Store in refrigerator.