Pumpkin Custard Squares

1 box yellow cake mix (19 oz)
1 cup soft butter, divided
3 eggs
29 oz canned pumpkin
¾ cup milk
½ cup brown sugar, divided
1 tsp ground cinnamon, divided
½ tsp ground allspice
½ tsp ground cloves
½ tsp ground ginger
¼ tsp ground nutmeg
1 cup chopped nuts

Preheat oven to 350*

For the crust:
In a large bowl, combine cake mix and ½ cup softened butter. Cut butter into cake mix until mixture forms moist, even crumbs. Reserve 1 cup of crumb mixture for topping. To remaining crumb mixture, add 1 egg and stir until blended. Spoon into bottom of greased 9x13 pan and press lightly to form an even layer. Bake at 350* for 10 minutes or until puffy; set aside.

For the custard:
Beat 2 eggs until fluffy. Gradually beat in pumpkin and milk. Stir in ¼ c brown sugar, ½ tsp cinnamon and the rest of the spices. Pour on top of baked crust layer.

For the topping:
Combine reserved 1 cup of crumb mixture, remaining ½ cup butter, ¼ c brown sugar and ½ tsp cinnamon and chopped nuts. Mix until combined and spoon over custard batter to form an even layer. Bake at 350* for 30 minutes or until custard is slightly set in the center. Allow to cool completely. Shortly before serving, cut into 3" squares and top each with a dollop of whipped cream. Serves 15