1 c. flour
1/2 c. quick cooking rolled oats
1/2 c. brown sugar, firmly packed
1/2 c. butter
2 c. pumpkin
1 (13 1/2 oz.) can evaporated milk
2 eggs
3/4 c. sugar
1/2 tsp. salt
1/2 tsp. ginger
1 tsp. cinnamon
1/4 tsp. ground cloves
1/2 c. chopped nuts
1/2 c. brown sugar, firmly packed
2 tbsp. butter

Combine flour, oats, 1/2 cup brown sugar and 1/2 cup butter. Mix until crumbly. Press into ungreased 9 x 13 inch pan. Bake in 350 degree oven 15 minutes.

Combine pumpkin, milk, eggs, sugar, salt and spices in bowl; blend well. Pour into crust. Bake at 350 degrees for 20 minutes.

Combine nuts, 1/2 cup brown sugar and 2 tablespoons butter; sprinkle over pumpkin filling. Return to oven and bake 15-20 minutes or until filling is set. Cool in pan on rack. Cut into 2 inch squares. Serve with whipped cream.