• Preheat the oven to 375-degrees F. Butter a large baking pan (1/2 sheet cake pan--measures approximately 18"x13"x1"). Set aside.

For the Crust:

• In a medium-sized mixing bowl, mix together the cake mix, melted butter, and beaten egg.
• Spread crust mixture evenly in the baking pan. It is best to use your hands for this. Set aside.

For the Filling:

• In a large mixing bowl stir together the pumpkin puree, brown sugar, white sugar, eggs, pumpkin pie spice, salt, and vanilla.
• Add 1 cup of the whipping cream and the evaporated milk to the pumpkin mixture. Stir until well combined.
• Pour the pumpkin mixture over the crust. The pan will be very full.
• Carefully move pan to oven. Bake for 1 hour or until a toothpick inserted in center comes out clean.
• Remove from oven and cool completely.

For the Topping:

• Whip remaining cup of cream with 1 tablespoon white sugar until of spreading consistency.
• Spread cream on cooled pumpkin bar mixture.
• Sprinkle lightly with pumpkin pie spice. I put a little spice in a very fine mesh strainer and tapped it gently over the whipped cream. Store, covered, in refrigerator until ready to serve. Store leftovers, covered, in fridge.
• Slice into 20-24 bars, depending on desired size. Nutrition count below is based on 1/24th of recipe.