CRUST:

1/2 c. butter
1/2 c. brown sugar
1/2 c. rolled oats
1 c. flour

Cream butter with sugar until fluffy. Add oats and flour; beat until blended. Press in bottom of 13x9x2-inch pan. Bake at 350 degrees for 15 minutes.

FILLING:

1 (16 oz.) can pumpkin
2 eggs
1 (13 oz.) can evaporated milk
3/4 c. sugar
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ginger
1/4 tsp. ground cloves

Beat pumpkin with eggs, using electric mixer. Add evaporated milk, sugar and seasonings. Beat thoroughly. Turn filling onto crust. Bake at 350 degrees for 20 minutes.

TOPPING:

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

Blend topping ingredients, using fingertips. Sprinkle over filling. Bake 15 minutes longer or until firm.