1 c. sifted flour
1/2 c. quick cooking oats
1/2 c. firmly packed brown sugar
1/2 c. butter
1 (16 oz.) can pumpkin
1 (13 oz.) can evaporated milk
2 eggs
3/4 c. sugar
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/2 c. chopped pecans
1/2 c. brown sugar
2 tbsp. butter

Combine flour, oats, sugar and butter and mix until crumbly. Press into ungreased 9x13x2 inch pan. Bake at 350 degrees for 15 minutes.

Combine pumpkin with next 7 ingredients, blending well. Pour into baked crust. Bake at 350 degrees for 20 minutes.

Combine remaining 3 ingredients and sprinkle over pumpkin filling. Return to oven and bake 15-20 minutes or until filling is set. Cool in pan on wire rack. Cut into 2-inch squares. Top with a dab of whipped cream and garnish with a pecan half, if desired. Makes 24 servings.