Combine and mix until crumbly:

1 c. flour
1/2 c. quick oats
1/2 c. brown sugar
1/2 c. butter

Press into a 9 x 13 inch pan.

Combine, beat well, and pour over above crust:

1 can (2 c.) pumpkin pie filling
1 can (13 1/3 oz.) evaporated milk
2 eggs
3/4 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves

Combine and sprinkle over filling:

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

Bake at 350 degrees until knife inserted in center comes out clean. Cool in pan. Cut into squares and serve with whipped cream.