Great alternative to Pumpkin Pie

I had this Pumpkin Crunch cake at a party I went to when I first moved to Texas. A local restaurant was serving it and a friend got it straight from the chef. It is so good. Even those that don't like pumpkin pie (like me) will be asking for the recipe.

Pumpkin Crunch Cake

1 can (15 oz) pumpkin

1 can (12 oz) evaporated milk

4 eggs

2 cups of sugar

1 tsp of salt

1 tsp pumpkin pie seasoning

1 yellow cake mix

1 cup of pecan pieces

1 1/2 sticks butter

Combine first 6 ingredients. Pour into 9 x 13 greased baking dish. Sprinkle with dry yellow cake mix. Top with pecans. Drop pats of butter over top of nuts. Bake at 350 for 45 minutes. Center should still jiggle when removed from oven. Top with whipped topping and can sprinkle with a little cinnamon if you like.