CRUST:

1 c. flour
1/2 c. oats
1/2 c. brown sugar
1/2 c. butter

Mix and press into 13 x 9 inch pan. Bake 15 minutes at 350 degrees.

FILLING:

2 eggs
1 (16 oz.) can pumpkin
3/4 c. white sugar
1/4 c. brown sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 (12 oz.) can evaporated milk

Mix and pour into shell. Bake 20 minutes longer.

TOPPING:

1/2 c. brown sugar
1/2 c. pecans
2 tbsp. butter

Mix and crumble over pie. Return to oven and bake until filling sets. About 25 minutes. 12 (3 inch) square servings. Add whipped topping if desired.