Ingredients
1 cup all-purpose flour1/2 cup quick-cooking oats1/2 cup packed brown sugar1/2 cup cold butterFILLING:2 cans (15 ounces each) solid-pack pumpkin2 cans (12 ounces each) evaporated milk4 large eggs1-1/2 cups sugar2 teaspoons ground cinnamon1 teaspoon ground ginger1/2 teaspoon ground cloves1 teaspoon saltTOPPING:1/2 cup packed brown sugar1/2 cup chopped pecans2 tablespoons butter, softenedSweetened whipped cream, optional
Preparation
Preheat oven to 350°. Combine flour, oats and brown sugar. Cut in butter until mixture is crumbly. Press into a greased 13x9-in. pan. Bake until golden brown, about 20 minutes.
Meanwhile, beat filling ingredients until smooth; pour over crust. Bake 45 minutes.
Combine topping ingredients; sprinkle over filling. Bake until a knife inserted in the center comes out clean, 15-20 minutes longer. Cool, then refrigerate until serving. If desired, serve with whipped cream.
