2In a large bowl, combine sugar, pumpkin pie spice, eggs, pumpkin and evaporated milk: blend well. Pour into ungreased 13 x 9 inch pan. Sprinkle with dry cake mix; drizzle evenly with melted butter. Sprinkle with chopped nuts.
3Bake at 350 degrees for 40 to 50 minutes or until golden brown. Refrigerate until chilled, cut into squares. Serve with whipped cream. Refrigerate any remaining crumble.