1 cup flour
1/2 cup quick oats
1/2 cup brown sugar
1/2 cup oleo
2 cups 15 oz. canned pumpkin
One 13 oz. can evaporated milk
2 eggs
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/2 cup chopped pecans
1/2 cup brown sugar
2 tablespoons oleo

Combine flour, oats, 1/2 cup brown sugar and 1/2 cup oleo. Mix until crumbly. Press into 7 x 11 ungreased pan. Bake 15 minutes.

Combine pumpkin, milk, eggs, sugar, salt and spices. Beat well. Pour into crust. Bake 20 minutes longer. Combine pecans, 1/2 cup brown sugar, and 2 tablespoons oleo. Sprinkle over pumpkin filling. Bake 350 degrees 15 to 20 minutes or until filling is set. Cool in pan. Serve with whipped cream.