Oh So Crazy Yummy!

This lady in my ward (Kathy Cantrell) made the most fantastic dessert for our Super Saturday - you seriously need to make them!
Here is the recipe, I will post a picture if I ever get around to it!

Gingersnap – Pumpkin Dessert

1 pkg (18 ¼ oz) yellow cake mix, divided
1 cup crushed gingersnap cookies
½ cup butter, melted
1 egg, lightly beaten

Filling:
1 pkg (8oz) cream cheese, softened
2/3 cup packed brown sugar
3 eggs, lightly beaten
1 can (29 oz) solid-pack pumpkin
¼ cup milk
2 tsp cinnamon
2 tsp vanilla

Topping:
1/2 cup c. crushed gingersnap cookies
¼ cup sugar
½ cup cold butter
1 cup chopped pecans

Set aside 1 cup cake mix for topping. In a small bowl, combine gingersnap crumbs and remaining cake mix; stir in butter and egg. Press onto the bottom of a greased 13-in. x 9 in. x 2 in. baking dish; set aside.

For filling, in a large mixing bowl, beat cream cheese and brown sugar until smooth. Beat in eggs. Add the pumpkin, milk, cinnamon and vanilla; mix well. Pour over crust.

For topping, in a small bowl, combine the gingersnap crumbs, sugar and reserved cake mix; cut in butter until crumbly. Stir in pecans. Sprinkle over filling.

Bake at 325 degrees for 70-75 minutes or until filling is set and a thermometer inserted near the center reads 160 degree. Cool on a wire rack for 1 ½ hours. If desired, garnish with whipped cream (homemade is best!) and gingersnap halves when serving.