1 c. minus 2 tbsp. flour
1/2 c. rolled oats
1/2 c. brown sugar
1 stick butter
1/2 tsp. salt

Combine flour, oats, brown sugar, butter and salt until crumbly. Press into ungreased 9 x 13 inch pan. Bake 15 minutes at 350 degrees.

FILLING:

16 oz. can pumpkin
13 1/2 oz. can evaporated milk
2 eggs
3/4 c. sugar
1/2 tsp. salt
1/2 tsp. ginger
1 tsp. cinnamon
1/4 tsp. ground cloves
1 tsp. vanilla

Combine all filling ingredients together and pour over crust. Bake 30 minutes.

TOPPING:

1/4 c. flour
3/4 c. ground pecans or walnuts
1/2 c. brown sugar
2 tbsp. softened butter

Combine all topping mixture together and put over filling. Bake 15-20 minutes. Cool and cut into squares. Serve with whipped cream. This is great. Beats pumpkin pie.