1 1/3 cups flour
1/2 cup firmly packed brown sugar
3/4 cup granulated sugar, divided
3/4 cup cold butter or margarine
1 cup oats
1/2 cup chopped pecans
1 8 oz package cream cheese, softened
1 15 oz can pureed pumpkin
1 tablespoon pumpkin pie spice (or normal spices you would put in regular pumpkin pie)
Preheat oven to 350 degrees
Mix flour, brown sugar and 1/4 cup of the granulated sugar in a medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and pecans. Reserve 1 cup of the oat mixture; press remaining mixture onto bottom of pan. Bake for 15 minutes.
Beat cream cheese, remaining 1/2 cup sugar, eggs, pumpkin and pumpkin pie spice in a small bowl with an electric mixer on medium speed until well blended. Pour over crust; sprinkle with reserved crumb mixture. Bake for 25 minutes, then cool. Store leftovers in tightly covered container in refrigerator.