Crust:

1 c. flour
1/2 c. quick-cooking oatmeal
1/2 c. brown sugar
1/2 c. butter

Combine above and mix until crumbly. Press into greased 9x13 inch pan.

Bake at 350°F for 20 minutes.

Filling:

1 regular size can pumpkin
1 lg. can evaporated milk
2 eggs 3/4 c. sugar
1 1/2 tsp. pumpkin spice
1 to 1 1/2 tsp. vanilla
1/2 tsp. salt

Combine in mixing bowl and beat. Pour into crust and bake at 350°F for another 20 minutes.

Topping:

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

Combine and sprinkle over pumpkin filling and return to the oven and bake 15-20 minutes until filling is set. Cool in pan, cut into squares and serve with whipping cream.