Pumpkin Pie Crunch

This is a "dump" dessert/cake.  What that means is that you add all ingredients to the pan.  No mixer, no bowls, no pots, no mess, no fuss.  This was so easy and so delicious.  Reminiscent of pumpkin pie for sure.  I had it warm and it was very good, but chilled is even better.

Ingredients:
1 (29 oz) can pumpkin
3 eggs, lightly beaten
1 (12 oz) can evaporated milk
1 1/4 c sugar
1 tsp. pumpkin pie spice
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 pkg. yellow cake mix
1 c graham cracker crumbs
1/2 c toffee bits
1 c butter, melted

Heat oven to 350*F.  Lightly grease a 13x9 baking dish.
Dump pumpkin, eggs, evaporated milk, sugar and spices into prepared baking dish. Stir ingredients together until well blended; scrape down sides and spread evenly.
Sprinkle dry cake mix evenly over the pumpkin mixture.
Sprinkle with graham cracker crumbs. Scatter toffee bits over the top.
Drizzle with melted butter.
Bake 50-55 minutes or until cake is lightly browned and tests done with a toothpick.  Cool before serving. Refrigerate overnight, if desired.

Enjoy!