CRUST:

1 c. sifted flour
1/2 c. oatmeal
1/2 c. firmly packed brown sugar
1/2 c. butter

Combine flour and oatmeal, brown sugar and butter. Mix until crumbly. Press into ungreased 9 x 13 pan. Bake at 350 degrees for 15 minutes.

FILLING:

1 can pumpkin
1 (13 1/2 oz.) can evaporated milk
2 eggs
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. ginger
3/4 c. sugar

Combine all ingredients. Beat well. Pour over baked crust. Bake 20 minutes at 350 degrees.

TOPPING:

1/2 c. chopped pecans
1/2 c. brown sugar
2 tbsp. butter

Combine ingredients. Sprinkle over pumpkin filling. Bake 15 to 20 minutes more or until filling is set. Cool in pan. Cut into 2 inch squares. Serve with whipped cream if desired.