I've just made this for the second year in a row for a church event where I need 24 portions. Round pies with crust are hard to make in quantity and harder to transport. This is easy. One pan cuts into 12 large portions so I set up two mixing bowls and do two recipes at the same time to get 24 portions. CRUST: Process in Cuisinart 1 box yellow or white cake mix, 1 stick butter, 1 egg. Press into greased 9 x 13 pan. Do not bake. (At the dollar store I get aluminum foil pans with hard plastic dome covers for stacking in refrigerator.) FILLING: Beat 4 eggs with 1 1/4 cup brown sugar, 1/2 tsp salt, 2 tsp cinnamon, 1 tsp nutmeg, 1 tsp cloves, 1/2 tsp ginger (or use an appropriate amount of mixed pumpkin pie spice), 2 15-oz cans pumpkin, and 1 12-oz can evaporated milk. Pour over unbaked bottom layer. Bake for 1` hour at 350*.