In the original recipe the topping contained 1/2 cup chopped pecans, but since I do not like pecans I used the oats instead. I love this with the oat topping, but please feel free to use the pecans if you like.
Combine four, 1/2c oats, 1/2c brown sugar, and 1/2c butter, mix until crumbly, using electric mixer on low speed. Press lightly into a 13x3x2 pan and bake for 15mins. Set aside to cool.
2Combine pumpkin, evaporated milk, eggs, sugar, salt and spices in a mixing bowl, beat well and pour on to cooled crust. Bake for 20 mins.
3After the filling has baked for 20 mins. Combine 1/2c oats, 1/2c brown sugar and 2T of butter until crumbly and sprinkle over top and bake for 20-25mins or until filling is set. Cool in pan and cut into 2" squares.