1 c. flour
1/2 c. rolled oats
1/2 c. brown sugar
1/2 c. butter
2 c. pumpkin
1 can evaporated milk
3/4 c. brown sugar
1/2 tsp. salt
2 eggs
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves

Mix flour, rolled oats, brown sugar, and butter until crumbly. Pat in pan; bake 15 minutes at 350 degrees. Mix pumpkin, evaporated milk, brown sugar, spices, and eggs. Pour over crust and bake for 20 minutes at 350 degrees.

TOPPING:

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

Combine topping. Crumble over filling and return to oven. Bake 15-20 minutes or until filling is set. Serve chilled with whipped cream.