Crust:

½ cup butter, melted

1 cup flour

1 cup sugar

4 teaspoons baking powder

½ teaspoon salt

1 cup milk

1 teaspoon vanilla extract

Filling:

3 cups cooked or canned pumpkin

1 cup evaporated milk

2 eggs

1 cup sugar

½ cup packed brown sugar

1 tablespoon flour

1 teaspoon cinnamon

½ teaspoon salt

¼ teaspoon each ginger, cloves and nutmeg

Topping:

1 tablespoon butter

2 tablespoons sugar

Pour butter into a 13x9x2-in. baking dish; set aside.  In a bowl, combine the flour, sugar, baking powder and salt.  Stir in milk and vanilla until smooth. Pour into the prepared pan.  In a mixing bowl, beat the pumpkin, milk and eggs. Combine the remaining filling ingredients; add to pumpkin mixture.  Pour over crust mixture (do not stir). Dot with butter and sprinkle with sugar. Bake at 350° for 55-60 minutes or until a knife inserted near the center comes out clean and the top is golden brown.