Toffee Pumpkin Squares

1 cup sifted flour
1/2 cup quick oats
1/2 cup light brown sugar
1/2 cup butter
1 (1 pound) can pumpkin
1 (13 ounce) can evaporated milk
1/2 teaspoon salt
2 eggs
3/4 cup granulated sugar
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/2 cup chopped pecans
1/2 cup light brown sugar
2 tablespoons melted butter

Combine flour, oats, brown sugar and butter in mixing bowl until crumbly. Press into ungreased 13 x 9 x 2-inch pan. Bake at 350 degrees F for 15 minutes. Combine pumpkin, milk, eggs, sugar, salt and spices. Beat well. Pour into crust. Bake for 20 minutes at 350 degrees F.

Combine pecans, brown sugar and butter. Sprinkle over pumpkin filling. Return to oven and bake 15 to 20 minutes. Cool before cutting.