1 c. sifted flour
1/2 c. quick cooking oats
1/2 c. brown sugar
1/2 c. butter

Combine and mix until crumbly using electric mixer on low speed. Press into pan 13x9x2. Bake at 350 degrees for 15 minutes.

FILLING:

2 c. pumpkin
1 (13 1/2 oz.) can evaporated milk
1/2 tsp. salt
1 tsp. cinnamon
2 eggs
3/4 c. sugar
1/2 tsp. ginger

Combine ingredients and beat well. Pour into baked crust. Bake at 350 degrees for 20 minutes.

TOPPING:

1/2 c. chopped pecans or walnuts
1/4 c. brown sugar
2 tbsp. butter

Combine nuts, brown sugar and butter and sprinkle over filling. Return to oven and bake 15 to 20 minutes or until filling is set. Cool in pan. Serve with whipped cream if desired.