1 c. flour
1/2 c. quick cooking oats
1/2 c. brown sugar
1/2 c. butter
1 (1 lb.) can pumpkin
1 (13 1/2 oz.) can evaporated milk
2 eggs
3/4 c. sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

TOPPING:

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

Combine flour, oats, brown sugar and 1/2 cup butter in mixing bowl. Using electric mixer on low speed, mix until crumbly. Press into ungreased 13 x 9 x 2 inch pan. Bake at 350 degrees for 15 minutes.

Combine pumpkin, evaporated milk, eggs, sugar, salt and spices in mixing bowl. Beat well. Pour into crust. Bake at 350 degrees for 20 minutes. Combine topping ingredients and sprinkle over pumpkin filling. Return to oven and bake 15-20 minutes more or until filling is set. Cool in pan and serve in squares. May be topped with whipped cream.