1 c. Bisquick mix
1/2 c. quick oats
1/2 c. brown sugar
1/4 c. firm butter
1 (16 oz.) can pumpkin
1 (13 oz.) can evaporated milk
2 eggs
3/4 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. cloves
1/2 c. chopped pecans
1/2 c. brown sugar
2 tbsp. firm butter
Spiced whipped cream (below)

Heat oven to 350 degrees. Mix baking mix, oats, 1/2 cup brown sugar, and 1/4 cup butter until crumbly. Press in 9 x 13 x 2 inch pan. Bake 10 minutes; cool slightly. Beat pumpkin, milk, eggs, sugar, salt, and spices. Pour over baked layer. Bake 20 minutes. Mix pecans, 1/2 cup brown sugar, and 2 tablespoons butter until crumbly; sprinkle over filling. Bake until set, 15 to 20 minutes. Cool.

Spiced Whipped Cream: Beat 1 cup whipping cream until soft peaks. Beat in 1 tablespoon sugar, 1 teaspoon grated orange peel, and 1/2 teaspoon cinnamon until stiff peaks.