1 c. flour
1/2 c. quick oatmeal
1/2 c. brown sugar
1/2 c. butter
1 (1 lb.) can pumpkin
1 (13 1/2 oz.) can canned milk
2 eggs
3/4 c. sugar
Salt
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/2 c. pecans, chopped
1/2 c. brown sugar
2 tbsp. butter

Combine flour, oatmeal, 1/2 cup brown sugar and 1/2 cup butter until crumbly. Press in 13 x 9 inch pan. Bake at 350 degrees for 15 minutes. Beat well the pumpkin, canned milk, eggs, sugar, salt, cinnamon, ginger and cloves; pour over the crust. Bake at 350 degrees for 20 minutes. Combine pecans, 1/2 cup brown sugar and 2 tablespoons butter and pour over pumpkin mixture. Bake 14 to 20 minutes or until filling is set. Cool and cut in squares. Can serve with whipped cream or ice cream.