1 c. all purpose flour
1/2 c. quick cooking oats
1/2 c. packed brown sugar
1/2 c. butter
2 cans (15 oz. each) pumpkin
2 cans (12 oz. each) evaporated milk
4 eggs
1 1/2 c. sugar
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1 tsp. salt
1/2 c. packed brown sugar
1/2 c. chopped pecans
2 tbsp. butter, softened

Combine the first four ingredients until crumbly; press into a greased 13 x 9 x 2 inch baking pan.

Bake at 350°F for 20 minutes or until golden brown. Meanwhile, beat pumpkin, milk, eggs, sugar, cinnamon, ginger, cloves and salt in a mixing bowl until smooth. Pour over crust.

Bake for 45 minutes. Combine brown sugar, pecans and butter; sprinkle over the top.

Bake 15 to 20 minutes longer or until a knife inserted near the center comes out clean. Cool. Store in refrigerator.