Pumpkin Spice Dessert

1 cup Bisquick® baking mix
1/2 cup quick-cooking oatmeal
1/2 cup brown sugar
1/4 cup margarine -- well chilled
FILLING
16 ounce can pumpkin
1 can evaporated milk
2 large eggs
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup chopped pecans
1/2 cup brown sugar
2 tablespoons margarine -- firm

SPICED WHIPPED TOPPING:
1 cup whipping cream -- chilled
1 tablespoon sugar
1 teaspoon grated orange peel
1/2 teaspoon cinnamon

Heat oven to 350°. Mix Bisquick, oatmeal, 1/2 cup brown sugar and 1/4 cup margarine until crumby (food processor works great). Press into a 9 X 13 pan. Bake for 10 minutes; cool slightly. To prepare filling, beat pumpkin, milk, eggs, sugar, salt and spices; pour over baked layer. Bake for 20 minutes. Mix the pecans, 1/2 cup brown sugar and 2 tablespoons margarine until crumbly, sprinkle over filling. Bake until set, 15 to 20 minutes. Cool Completely. Serve with spiced whipped cream topping,.

To make topping, beat cream in chilled bowl until soft peaks form. Beat in sugar, grated peel and cinnamon and beat until stiff peaks form.

Notes: I love this topping recipe - use it for any pumpkin dessert.