1 cup sifted flour

½ cup quick oats

½ cup brown sugar

½ cup butter

1 pound can pumpkin

13 oz. evaporated milk

2 eggs

¾ cup sugar

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon ginger

¼ teaspoon cloves

½ cup chopped pecans

½ cup brown sugar

2 tablespoons butter

Mix flour, oatmeal, ½ cup brown sugar and ½ cup melted butter.  Press in 9×13-inch pan. Bake at 350° for 15 minutes. Combine pumpkin, evaporated milk, eggs, sugar and spices.  Pour over baked crust. Bake at 350° for 30 minutes. Mix pecans, ½ cup brown sugar and 2 tablespoons butter and sprinkle over pumpkin filling.  Bake at 350° for 15-20 minutes or until set and knife inserted comes out clean.