1 c. flour
1/2 c. quick oats
1/2 c. brown sugar
1/2 c. butter
1 (1 lb. 16 oz.) can pumpkin
1 (13 1/2 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
1/2 c. chopped pecans
1/2 c. brown sugar
2 tbsp. butter

Combine flour, rolled oats, 1/2 cup brown sugar, and 1/2 cup butter. Mix until crumbly using mixer. Press into ungreased 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. Combine pumpkin, evaporated milk, eggs, white sugar, salt, and spices in bowl. Beat well. Pour into baked crust. Bake at 350 degrees for 20 minutes.

Combine pecans, 1/2 cup brown sugar, and 2 tablespoons butter. Sprinkle over pumpkin filling. Return to oven and bake at 350 degrees for 15-20 minutes or until set. Cool pan on rack and cut into 2 inch squares.