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

Combine flour, rolled oats, 1/2 cup brown sugar and 1/2 cup butter in mixing bowl. Mix until crumbly, using electric mixer at low speed. Press into ungreased 13x9x2 inch pan. Bake in moderate oven (350 degrees) for 15 minutes.

Combine pumpkin, evaporated milk, eggs, sugar, salt and spices in mixing bowl; beat well. Pour into crust. Bake in moderate oven (350 degrees) 20 minutes.

Combine pecans, 1/2 cup brown sugar and 2 tablespoons butter; sprinkle over pumpkin filling. Return to oven and bake 15 to 20 minutes or until filling is set. Cool in pan and cut in 2 inch squares. Top with whipped cream and a pecan. Makes 2 dozen.