1 (29-ounce) can pumpkin puree
1 (12-ounce) can evaporated milk
½ cup granulated sugar
½ cup packed light brown sugar
3 large eggs room temperature
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 (15-ounce) box spice cake mix
½ cup coarsely chopped graham crackers or chopped pecans
¾ cup unsalted butter melted
Preheat oven to 350 degrees. Grease a 9 x 13-inch baking dish.
Stir the pumpkin puree, evaporated milk, sugar, brown sugar, eggs, ground cinnamon, ground ginger, and ground cloves together in a large bowl. Pour the pumpkin mixture into the prepared dish.
Mix together the dry cake mix and graham cracker crumbs. Drizzle in the melted butter and stir until crumbs form. Using your fingers, drop the crumbs evenly over the cake. Bake for 60-70 minutes or until golden brown. Check after 45 minutes and cover loosely with aluminum foil if over-browning.
Cool for 20 minutes, then serve with a big scoop of vanilla ice cream or whipped cream.