Gingersnap Pumpkin Bars

If I HAD to choose between this and Pumpkin Pie I would choose this!

Crust:
1 (18 1/4 ounce) package yellow cake mix, divided
1 cup gingersnap cookies, crushed
1/2 cup butter, melted
1 egg, lightly beaten

Filling:
1-8oz. package cream cheese, softened
2/3 cup brown sugar
3 eggs, lightly beaten
1-29 ounce can pumpkin, solid pack
1/4 cup of milk
2 teaspoons nutmeg
2 teaspoons ground cinnamon
2 teaspoons vanilla extract

Topping:
1/2 cup gingersnap cookies, crushed
1/4 cup of granulated sugar
1/2 cup butter, cold
1 cup pecans, chopped, optional

Set aside 1 cup cake mix.
Building the Crust:
In a small bowl combine 1 cup crushed gingersnaps and remaining cake mix.
Stir in the 1/2 cup melted butter and egg. Mix well and press into the bottom of prepared 13X9 inch baking dish, set aside.

Mixing the Filling:
In a large mixing bowl, beat cream cheese and brown sugar until smooth. Beat in eggs. Add the pumpkin, milk, cinnamon, nutmeg, and vanilla and mix well.
Pour over crust.

Mixing the Topping:
In a small bowl, combine the 1/2 cup crushed gingersnaps, sugar and reserved cake mix. Cut in butter until crumbly. Stir in pecans (optional). Sprinkle over filling.

Bake in oven at 325 for 75 minutes or until knife inserted in center cones out clean.
Cool on wire rack for 1 1/2 hours before refrigerating.