1 c. sifted flour
1/2 c. rolled oats, quick cook
1/2 c. brown sugar
1/2 c. butter
2 c. (1 lb.) pumpkin
1 (13 oz.) can evaporated milk
2 eggs
3/4 c. 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. brown sugar
2 tbsp. butter

Combine flour, oats, brown sugar and butter; mix until crumbly. Press into ungreased 13x9 pan. Bake in 350 degree oven for 15 minutes. Combine pumpkin, evaporated milk, eggs, sugar, salt, cinnamon, ginger and cloves in bowl; blend well.

Pour into crust. Bake in 350 degree oven for 20 minutes. Combine pecans, brown sugar and butter; sprinkle over pumpkin filling. Return to oven and bake 15-20 minutes or until filling is set.