Combine:

1 c. Bisquick or Jiffy baking mix
1/2 c. quick cooking oats
1/2 c. packed brown sugar
1/4 c. firm butter

Mix until crumbly. Press into 9 x 13 inch pan. Bake at 350 degrees for 10 minutes. Cool slightly.

Beat:

16 oz. pumpkin
1 (13 oz.) can evaporated milk
2 eggs
3/4 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves

Mix well. Pour over baked crust. Bake at 350 degrees for 20 minutes. Mix:

1/2 c. chopped pecans
1/2 c. packed brown sugar
2 tbsp. firm butter

Mix until crumbly. Sprinkle over pumpkin layer. Bake 15 minutes more or until center is set. Cool completely.

TOPPING:

1 sm. container Cool Whip
1 tsp. grated orange peel (optional)
1 tsp. ground cinnamon

Spread over cooled dessert and serve.