• Filling Ingredients:
• 1 cup firmly packed brown sugar
• 1/4 cup sugar
• 1 (29-ounce) can pumpkin
• 1 (12-ounce) can evaporated milk
• 5 eggs
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• Topping Ingredients:
• 3/4 cup all-purpose flour
• 1/2 cup firmly packed brown sugar
• 1/4 cup cold Butter
• 1/2 cup chopped pecans
• Garnish Ingredients:
• Sweetened whipped cream, if desired
• Ground cinnamon, if desired

1. Heat oven to 350°F. Combine all filling ingredients in large mixer bowl. Beat at medium speed, scraping bowl often, until smooth about 2 minutes.
2. Pour into greased 13x9-inch baking pan. Bake for 25 to 30 minutes or until partially set.
3. Meanwhile, combine 3/4 cup flour and 1/2 cup brown sugar in small bowl; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle topping over hot, partially baked pumpkin filling. Continue baking for 15 to 20 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate until cooled completely (1 1/2 hours).
4. To serve, dollop each serving with whipped cream; sprinkle with cinnamon, if desired. Store refrigerated.

Tastes like pumpkin pie, but much easier to prepare.