1 c. Bisquick
1/2 c. cooking oats
1/2 c. packed brown sugar
1/4 c. butter
1 (16 oz.) can pumpkin
1 (13 oz.) can evaporated milk
2 eggs
3/4 c. granulated sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 c. chopped pecans
1/2 c. packed brown sugar
2 tbsp. butter
Spiced whipped cream (below)

Heat oven to 350 degrees. Mix Bisquick, oats, 1/2 cup brown sugar and 1/4 cup butter until crumbly. Press into rectangular pan, 13x9x2 inch. Bake 10 minutes. Cool slightly.

Beat pumpkin, milk, eggs, granulated sugar, salt and spices; pour over baked layer. Bake 20 minutes. Mix pecans, 1/2 cup brown sugar and 2 tablespoon butter until crumbly; sprinkle over filling. Bake until set, 15 to 20 minutes. Cool completely. Serve with Spiced Whipped Topping.

SPICED WHIPPING CREAM:

Beat 1 cup chilled whipping cream in chilled bowl until soft peaks form. Beat in 1 tablespoon sugar, 1 tablespoon grated orange peel and 1/2 teaspoon cinnamon until stiff peaks form.