Pumpkin Pie Crunch

1 (16 ounce) can solid pack pumpkin
1 (12 ounce) can evaporated milk
3 eggs
1 1/2 cups granulated sugar
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 (18.25 ounce) box yellow cake mix (dry)
1 cup (2 sticks) butter, melted
1 cup chopped pecans
Whipped topping

Preheat oven to 350 degrees F. Grease a 9 x 13-inch pan.

Combine first 6 ingredients in a large bowl. Pour into prepared pan. Sprinkle dry cake mix evenly over pumpkin mixture. Drizzle evenly with the melted butter. Bake at 350 degrees F for 50-55 minutes. Sprinkle pecans over the cake the last 10 to 15 minutes of baking time. Cool completely.

Serve with whipped topping. Refrigerate leftovers.