Preheat oven to 350° F. Spray the sides and bottom of 9” x 13” pan with nonstick spray. Line the long sides and bottom of the pan with a piece of parchment paper, allowing the excess to overhang the sides (this will help with removing the dessert from the pan). Spray the bottom again with nonstick spray.

In a bowl, combine the pumpkin, milk, vanilla, eggs, sugar, cinnamon, nutmeg, ginger, and salt in large bowl. Mix well and pour the mixture into the prepared pan.

Sprinkle the cake mix evenly over the pumpkin mixture and then top with the chopped pecans. Drizzle the melted butter over the top.

Bake for 50-55 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.

Place pan on a rack and allow to cool completely (at least an hour).

While the dessert cools, mix the topping ingredients. Set aside.

When the dessert is completely cooled, gently loosen it from the sides of the pan and invert the pan onto a platter (the top becomes the crust). Top with the Cool Whip-cream cheese mixture.

Cut into squares and serve.