CRUST:

1 c. sifted flour
1/2 c. 3-minute oats
1/2 c. brown sugar
1/2 c. melted butter

FILLING:

1 lb. canned pumpkin
13 oz. can evaporated milk
2 eggs
3/4 c. sugar
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ginger
1/4 tsp. ground cloves

TOPPING:

2 tbsp. melted butter
3/4 c. chopped pecans
1/2 c. brown sugar

Combine crust ingredients and using low speed on mixer, mix until crumbly. Press into ungreased 13"x9" pan. Bake at 350 degrees for 15 minutes. Meanwhile, combine filling ingredients and beat well. Pour into baked crust and return to 350 degrees for 25 minutes. Finally mix butter, nuts and brown sugar together and sprinkle over baked pumpkin filling. Return again to oven and bake 20 minutes longer or until filling is set.