CRUST:

1 c. flour
1/2 c. quick cooking rolled oats
1/2 c. brown sugar, firmly packed
1/2 c. butter

Combine and press into 9"x13" pan. Bake 15 minutes at 350 degrees.

FILLING:

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

Beat well, pour onto baked crust. Bake 20 minutes more.

TOPPING:

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

Combine and sprinkle over filling. Bake 15 to 20 minutes.