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

Combine flour, rolled oats, 1/2 cup brown sugar and 1/2 cup butter in mixing bowl. Mix until crumbly. Press into ungreased 9x13 pan. Bake at 350 degrees for 15 minutes.

Combine pumpkin, evaporated milk, eggs, white sugar, salt and spices in mixing bowl. Beat well. Pour into crust. Bake at 350 degrees for 20 minutes.

Combine pecans, 1/2 cup brown sugar and 2 tbsp. butter. Sprinkle over pumpkin filling. Return to oven and bake 15-20 minutes or until filling is set. Cool and cut into squares. Top with whipped cream if desired.