Preheat the oven to 350
In a large mixing bowl using a whisk combine pumpkin puree, evaporated milk, eggs, sugars, vanilla and pumpkin spice.
Pour pumpkin mixture into a 13x9 inch baking dish.
Sprinkle dry cake mix evenly over the top of the pumpkin layer.
Sprinkle pecans in an even layer over the cake mix.
Now drizzle melted butter evenly over top of the pecans and the cake mix.
Place in the preheated oven and bake for 40 minutes. Check the cake, if the top of your pumpkin crunch cake is browning too quickly cover the cake with aluminum foil. Continue baking for another 20-30 minutes or until the center of the cake is set.
Remove from the oven and allow to cool before serving.
Store leftovers refrigerated in an airtight container.