1 c. flour
1/2 c. brown sugar, packed
1/2 c. quick-cooking oatmeal
1/2 c. butter
1 can (1 lb.) pumpkin or 2 c. fresh pumpkin
1 can (13 1/2 oz.) evaporated milk
2 eggs, beaten
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. pecans, chopped
1/2 c. brown sugar, packed
2 tbsp. butter

In a large bowl combine flour, sugar, oatmeal and butter. Mix until crumbly. Press this mixture into ungreased 9 x 13 inch pan. Bake in preheated 350 degree oven for 15 minutes.

In a large bowl combine pumpkin, evaporated milk, eggs, sugar, salt, cinnamon, ginger and cloves. Beat well. Pour mixture over baked crust. Bake in 350 degree oven for 20 minutes.

In small bowl combine nuts, brown sugar and butter. Sprinkle over pumpkin filling and return to oven and bake 15 to 20 minutes more or until filling is set. Cool in pan on rack.