INGREDIENTS
1 29 ounce can
Pumpkin puree
3
Eggs
1 oz
Evaporated milk
1
box Cake mix, yellow
3 tsp
Pumpkin pie spice, ground
1 1/4 cups
Sugar
1 cup
Toffee
And, 1 cup crushed Ginger Snap Cookies (the original recipe called for 1 cup graham cracker crumbs
Plus, 1 cup melted butter