1 c. Bisquick
1/2 c. quick oatmeal
1/2 c. packed brown sugar
1/4 c. butter

Mix until crumbly; press into 9 x 13 pan. Bake 10 minutes at 350 degrees. Set to cool.

FILLING:

1 (16 oz.) can pumpkin
1 (12 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

Beat ingredients well, then pour over crust; bake 20 minutes.

TOPPING:

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

Mix until crumbly. Spread onto filling; then bake 15 more minutes until pumpkin is set.

Top with Cool Whip mixed with 1/2 teaspoon cinnamon, if desired.