CRUST:

1 c. butter
1 c. rolled oats
1 c. brown sugar
1 c. flour

Cream butter and sugar until fluffy. Add oats and flour. Beat until blended. Press into bottom of 13 x 9 x 2 inch pan. Bake at 350 degrees for 15 minutes.

FILLING:

1 lg. can pumpkin
1 can evaporated milk
1 tsp. cinnamon
1/2 tsp. ginger
2 eggs
3/4 c. sugar
1/2 tsp. salt
1/4 tsp. cloves

Beat pumpkin with eggs, add evaporated milk, sugar and seasonings. Turn into crust. Bake at 350 degrees for 20 minutes.

TOPPING:

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