1 (30-ounce) can pumpkin pie mix     
1 (18.25 oz) pkg yellow cake mix
1/4 cup low-fat margarine, melted
1 egg, slightly beaten
2 eggs, beaten
2/3 cup canned evaporated milk
2 Tbsp sugar
1 tsp cinnamon
Non-stick cooking spray

1. Preheat oven to 350F. Coat a 9 x 13-inch cake pan with cooking spray.
2. Set aside 1 cup of yellow cake mix for topping.
3. Mix margarine and one egg and add to remaining cake mix. Press slightly dry mixture into bottom of pan to form a crust.
4. Combine pumpkin pie mix, two eggs, and evaporated skim milk. Pour over prepared bottom crust.
5. Mix the reserved cake mix, sugar and cinnamon and sprinkle over pumpkin filling.
6. Bake 40-45 minutes.