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

Heat oven to 350 degrees. Mix baking mix, oats, 1/2 cup brown sugar and 1/4 cup butter until crumbly. Press in rectangular pan, 13 x 2 x 2 inches. 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 to 20 minutes. Cool completely. Serve with spiced whipped cream.

SPICED WHIPPED CREAM:

1 c. whipping cream, chilled
1 tbsp. sugar
1 tsp. grated orange peel
1/2 tsp. ground cinnamon

Beat whipping cream in chilled bowl until soft peaks form. Beat in sugar, orange peel and cinnamon until stiff peaks form.