Base
1 cup Original Bisquick® mix
1/2 cup quick-cooking oats
1/2 cup packed brown sugar
1/4 cup butter or margarine (firm)

Filling
1 can (15 ounces) Pumpkin (NOT pumpkin pie mix)
1 can (12 ounces) Evaporated Milk
2 eggs
3/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons VE Pumpkin Pie Spice

Topping
1/2 cup chopped pecans
1/2 cup packed brown sugar
2 tablespoons butter or margarine (firm)
Whipped Cream

1. Heat oven to 350ºF.
2. Mix Bisquick, oats, brown sugar and butter until crumbly.
3. Press in ungreased rectangular pan, 13x9x2 inches.
4. Bake 10 minutes; cool slightly.
5. Beat pumpkin, milk, eggs, granulated sugar, salt and pie spice; pour over baked layer.
6. Bake 20 minutes.
7. Mix pecans, ½ cup brown sugar and 2 tablespoons butter until crumbly; sprinkle over pumpkin filling.
8. Bake 15 to 20 minutes longer or until filling is set.
9. Cool completely. Serve with Whipped Cream.
10. Refrigerate any remaining dessert.