1 c. Bisquick
1/2 c. quick cooking oats
1/2 c. packed brown sugar
1/4 c. firm butter
1 (16 oz.) can pumpkin
1 (13 oz.) can evaporated milk
2 eggs
3/4 c. granulated sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves
1/2 c. chopped pecans
1/2 c. packed brown sugar
2 tbsp. firm butter

Heat oven to 350 degrees. Mix Bisquick, oats, 1/2 cup brown sugar and 1/4 cup butter until crumbly. Press in rectangle 13 x 9 x 2 inch pan. Bake 10 minutes, cool slightly. Beat pumpkin, milk, eggs, granulated sugar, salt and spices. Pour over baked layer. Bake 20 minutes.

Mix pecans, 1/2 cup brown sugar and 2 tablespoons butter until crumbly; sprinkle over filling. Bake until set 15-20 minutes. Cool completely. Serve with spiced whipped cream.

SPICED WHIPPED CREAM:

Beat 1 cup chilled whipping cream in chilled bowl until soft peaks form. Beat in 1 tablespoon sugar, 1 teaspoon grated orange peel and 1/2 teaspoon cinnamon until soft peaks form.