Crust:

1. First, preheat the oven to 350° and allow 1/2 cup of butter, or one stick, to soften.
2. Combine 1 cup of flour, 1/2 cup quick-cooking oats, and 1/2 cup of light brown sugar in a bowl.
3. Add the softened butter, and mix until crumbly. You can use a fork or an electric mixture at low speed.
4. Next, press the dough into the bottom and up 1/2 inch on the sides of a 2-quart baking/ casserole dish.  I like using my medium-sized Staub, which is 10.5 X 7.5.
5. Bake the crust for 15-20 minutes until firm and slightly golden.

Filling:

1.  Using an electric mixer, combine 1  (15 oz) can of pure pumpkin, 1 can (12 oz) of skim evaporated milk, 2 eggs, 3/4 cup granulated white sugar, 1 teaspoon cinnamon, 1/2 teaspoon salt, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves. Beat until smooth.
2. Pour the filling into the baked crust.
3. Bake at 350° for 45-55 minutes. Once the filling appears set and not liquid-like in the middle, you will know it is done.

Topping:

While it is baking, prepare the topping.

1. First, allow the 2 tablespoons of butter to soften.
2. Then combine 1/2 cup chopped pecans, 1/2 cup light brown sugar, and 1/2 teaspoon cinnamon.
3. Add in the softened butter and stir with a fork until combined.
4. Sprinkle the topping evenly over the baked pie filling and return to the oven for another 5-10 minutes. Finally, allow the dish to cool on a wire rack for 1 hour before cutting.
5. Cut into squares and serve with whipped cream.