1 1/2 c. biscuit and baking mix, or Bisquick or Pioneer mix
3/4 c. quick cooking oats
3/4 c. brown sugar, packed
1/2 c. butter

CRUST: Mix above ingredients until crumbly. (Reserve 1/4 to 1/3 cup for topping). Press remaining mixture into greased 13 x 9 inch baking dish. Bake 10 minutes at 350 degrees; cool slightly.

FILLING:

16 oz. can pumpkin
12 oz. can evaporated milk
2 eggs
3/4 c. sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. pumpkin pie spice

FILLING: Blend ingredients and pour over baked layer; bake 20 minutes. Remove and sprinkle reserved crumb topping over filling. Bake until set, 15-20 minutes. Cool completely. Serve with whipped topping.