1 c. flour
1/2 c. quick cooking rolled oats
1/2 c. brown sugar
1/2 c, butter
1 (1 lb.) can pumpkin
1 (13 1/2 oz.) can evaporated milk
2 eggs
3/4 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 c. chopped pecans
1/2 c. brown sugar
2 tbsp. butter

Combine flour, oats, 1/2 cup brown sugar and 1/2 cup butter in mixing bowl. Mix until crumbly using electric mixer on low speed. Press into an ungreased 13"x9"x2" baking pan. Bake in a 350 degree oven for 15 minutes.

Combine pumpkin, evaporated milk, eggs, sugar, salt, cinnamon, ginger and cloves. Beat well. Pour over crust and bake at 350 degrees for 20 minutes.

Combine pecans, 1/2 cup brown sugar and 2 tablespoons butter. Sprinkle mixture over pumpkin filling. Return to oven and bake another 15 to 20 minutes or until filling is set. Cool. Cut into squares. Top with whipped cream or ice cream, if desired.