Pumpkin Pie a la Easy

1-1/4 c. all purpose flour
3/4 c. quick or old-fashioned oats
1/2 c. packed brown sugar
1/2 c. pecans, chopped
2/3 c. butter or margarine, melted
4 eggs
2 cans (15 oz. each) solid pack pumpkin
2 cans (14 oz. each) sweetened condensed milk
2 t. ground cinnamon
1 t. ground ginger
1/2 t. ground nutmeg
1 t. salt
Thawed frozen whipped topping (optional)
Pecan halves (optional)

Preheat oven to 350 degrees. In bowl, combine flour, oats,
brown sugar, and chopped pecans. Add to Batter Bowl. Melt butter
until melted. Add to dry ingredients; mix well. Press mixture
onto bottom of a 9x13 inch pan. Bake 15 minutes.
Meanwhile, lightly beat eggs. Add pumpkin, sweetened
condensed milk, spices and salt; whisk until smooth.
Pour over crust. Bake 30-35 minutes or until filling is set
and knife inserted in center comes out clean. Let cool at
room temperature. Cut into square and serve with
whipped topping or pecan halves. Refrigerate any
leftover pie squares.