I tried this a few weeks ago and it was a hit with everyone, including me. We ate it with vanilla ice cream and wow, it was absolutely delicious. Enjoy!
20 oz of pumpkin puree
1 12 oz can evaporated milk
4 teaspoons pumpkin pie spice
1 package vanilla (or yellow) cake mix
1 cup graham cracker crumbs
1/2 cup butter, almost melted
1 8 oz package of cream cheese
1 cup powdered sugar
Mix pumpkin, evaporated milk, and 4 teaspoons of pumpkin pie spice in a large bowl. Add vanilla cake mix and 1/4 cup graham cracker crumbs. Mix gently with a fork. Make sure not to overmix.
Pour mixture into a greased 13×9 casserole dish.
Mix softened cream cheese with powdered sugar and spread on top of pumpkin mixture. Mix butter with 3/4 cup graham cracker crumbs, pour on top of cream cheese mixture, and spread out.
Bake at 350 degrees for 50 minutes until set in middle. Serve with vanilla ice cream. I would suggest making this the day before serving. The flavors seemed to incorporate more and it tasted even better the next day.