Pumpkin Pie Sheet Cake

shared by Patty H. (This was a new recipe for this year's (2011) family Thanksgiving. Thanks to Nancy for accepting her "assignment" to bring it.  It was very tasty and easier than separate pies. Sorry about that spill, Nancy.)

Crust:
1 yellow cake mix
1/2 cup butter, melted
1 egg

Filling:
1 - 29 ounce can pumpkin
1 1/2 cups sugar
1 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
4 eggs
2 - 12 ounce cans evaporated milk

Directions:

1. To make the crust, pour the cake mix into your stand mixer, or medium sized mixing bowl.
2. Pour the melted butter over the cake mix and stir it in for about 30 seconds.
3. Add one egg and mix until all ingredients are well combined.
4. Spray a large jelly roll pan with cooking spray. Press the crust into the pan.
5. Combine the sugar, salt, cinnamon, ginger and cloves.
6. Crack 4 eggs into your stand mixer and beat for about 1 minute, or until frothy.
7. Add the sugar mixture and the pumpkin and mix until combined.
8. Pour in the canned milk and mix until combined.
9. CAREFULLY pour the filling over the crust.  The pan will be very full so you may want to set the pan with the crust as close to the oven as possible so you don't have very far to walk.
10. Bake at 350 degrees for 1 hour, or until a knife inserted into the middle comes out clean.
11. Cool completely, then cut into squares and serve with Cool Whip.