Crust:
1 c. Flour
1/2 c. Rolled Oats
1/2 c. Brown Sugar
1/2 c. Butter

Combine flour, oats, brown sugar and butter.
Using a pastry blender mix until crumbly.
Press into bottom of a 9″ x 13″ pan.
Bake 15 minutes at 350°F.
Pour filling over crust.
Bake an additional 20 minutes.
Sprinkle topping over filling.
Bake an additional 15-20 minutes.
Cool completely.
Cut into squares and serve with sweetened whipped cream.

Filling:
1-15 oz. Can Pumpkin
1-12 oz. Can Evaporated Milk
2 Eggs, beaten
3/4 c. Granulated Sugar
1/2 tsp. Salt
1/2 tsp. Vanilla
1 tsp. Grated Orange Zest
1 tsp. Cinnamon
1/2 tsp. Ginger
1/4 tsp. Cloves

Combine all ingredients for filling and mix well.

Topping:
3/4 c. Pecans, chopped
3/4 c. Brown Sugar
1/4 c. Butter

Using a pastry blender or your fingertips combine all ingredients until crumbly.