BOTTOM:

1 c. flour
1/2 c. rolled oats
1/2 c. brown sugar
1/2 c. butter

FILLING:

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

TOPPING:

1/2 c. chopped nuts
1/2 c. brown sugar
2 tbsp. butter

Combine flour, oats, brown sugar and butter. Mix until crumbly. Press into lightly greased 9 x 13 pan. Bake at 350 degrees for 15 minutes. Combine pumpkin, milk, eggs, sugar, salt and spices. Beat well. Pour on baked crust. Return to oven at 350 degrees for 20 minutes. Mix together topping ingredients. Sprinkle over pumpkin filling and return to oven for 15 to 20 minutes. Refrigerate and top with Cool Whip.