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

Combine flour, oats, 1/2 cup brown sugar and 1/2 cup butter. Mix until crumbly. Press into ungreased 13 x 9 inch pan. Bake in 350 degree oven 15 minutes. Combine pumpkin, evaporated milk, eggs, sugar, salt, cinnamon, ginger and cloves in bowl; blend well. Pour into crust. Bake in 350 degree oven 20 minutes. Combine pecans, 1/2 cup brown sugar and 2 tablespoons butter. Sprinkle over pumpkin filling. Return to oven and bake 15 to 20 minutes or until set. Cool. Cut in squares. Serve with whipped cream.