1 c. sifted flour
1/2 c. quick cooking oats
1/2 c. brown sugar, packed
1/2 c. butter
1 (16 oz.) can mashed pumpkin
1 (13 1/2 oz.) can of evaporated milk
2 eggs
3/4 c. sugar
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 c. chopped pecans
1/2 c. brown sugar, packed
2 tbsp. butter

Combine oats, flour, 1/2 cup brown sugar and 1/2 cup butter in large bowl. Using electric mixer at low speed. Press dough in bottom of 13 x 9 x 2 inch pan, going 1/2 inch up sides of pan. Pan should be ungreased. Bake at 350 degrees for 15 minutes.

Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, salt, ginger, and cloves in bowl. Beat well using rotary beater. Pour into baked crust. Bake in 350 degree oven for 20 minutes. Combine pecans, 1/2 cup brown sugar, 2 tablespoons butter and sprinkle over pumpkin filling.

Return to oven and bake 15 minutes or until filling is set. Cool in pan or on rack. Cut into 2 1/4 inch squares. Makes 24.