1 c. regular flour
1/2 c. quick-cooking oats, uncooked
1/2 c. firmly packed brown sugar
1/2 c. butter
2 c. pumpkin
3/4 c. sugar
1 (12 oz.) can evaporated milk
2 eggs
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ginger
1/4 tsp. cloves
1/2 c. brown sugar
2 tbsp. butter
1/2 c. chopped pecans
Whipped cream

Combine flour, oats and 1/2 cup brown sugar in medium bowl. Cut in 1/2 cup butter with a pastry blender until mixture resembles coarse meal. Press mixture evenly into an ungreased 9x13 inch baking pan. Bake at 350 degrees for 15 minutes.

Combine pumpkin and next 7 ingredients, stirring well. Pour over baked crust. Bake at 350 degrees for 20 minutes. Place 1/2 cup brown sugar in small bowl; cut in 2 tablespoons butter until mixture resembles coarse meal. Stir in pecans. Sprinkle over pumpkin mixture. Bake an additional 20 minutes or until set. Cool and cut into squares. Serve with dollop of whipped cream.