1 c. all-purpose flour
1/2 c. old fashioned or instant oats
1/2 c. brown sugar, packed
1/2 c. butter, softened
3/4 c. granulated sugar
1 (15 oz.) can Libby's whipped creme 100% pure pumpkin
1 (12 oz.) can Carnation evaporated milk
2 large eggs
2 1/4 tsp. pumpkin pie spice
1/2 c. pecans, chopped
1/4 c. brown sugar, packed
whipped cream

Preheat oven to 350°F. Combine flour, oats, brown sugar and butter in a small bowl. Beat on low speed until crumbly. Press into a 9 x 13-inch ungreased baking pan.

Bake 15 minutes. Combine sugar, pumpkin, milk, eggs and pie spice in a large mixer bowl. Beat at medium speed 1 to 2 minutes. Pour over crust.

Bake 20 minutes. Combine pecans and brown sugar in a small bowl. Sprinkle pecan topping over filling. Continue baking 15 to 25 minutes or until knife inserted in the center comes out clean. Cool completely in pan. Top with whipped cream.