can (16 ounces) pumpkin pie filling
can (12 ounces) fat-free evaporated milk
package (18-¼ ounces) yellow cake mix
cup chopped pecans
In a large bowl, combine the pie filling, milk and eggs and cinnamon; beat on medium speed until smooth. Pour into an ungreased 13-in. x 9-in. baking pan. Combine butter with cake mix and pecans. Crumble over pumpkin mixture. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.