In large bowl, combine the cake mix, butter and one egg until crumbly.
Set aside 2/3 cup for topping.
Press the remaining crumbs into a greased 13-in.X 9-in.X 2-in. baking dish.
In mixing bowl, beat the remaining eggs.
Add the pie mix and milk; pour over crust.
Combine the sugar, flour, cinnamon and reserved crumb mixture; sprinkle over pumpkin layer.
Bake at 350*F for 45 to 50 minutes or until top is golden brown.
Cool on a wire rack for 1 hour.
Refrigerate for 2 hours or until chilled before cutting.
