1 c. sifted flour
1/2 c. quick cooking rolled oats
1/2 c. brown sugar, firmly packed
1/2 c. butter
2 c. pumpkin
1 (13 oz.) can evaporated milk
2 eggs
3/4 c. white sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves

Combine flour, oats, brown sugar and butter in mixing bowl. Mix until crumbly. Press into ungreased 9"x13" cake pan. Bake at 350 degrees for 15 minutes. Combine pumpkin and rest of ingredients in bowl and beat well. Pour over baked crust and bake at 350 degrees for 20 minutes.

TOPPING:

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

Combine topping ingredients. Sprinkle over pumpkin filling; return to oven, bake 15 to 20 minutes more. Cool in pan, cut into squares when ready to serve.