1 c. flour
1/2 c. quick cook oatmeal
1/2 c. brown sugar, packed firm
1/2 c. butter
1 lb. can (2 c.) pumpkin
1 can (13 oz.) evaporated milk
2 eggs
3/4 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground clores
1/2 c. pecans, chopped

Combine flour, oats, 1/2 cup brown sugar and 1/2 cup butter in bowl. Mix until crumbly, using electric mixer on low speed. Press into ungreased 9 x 13 inch pan. Bake at 350 degrees for 15 minutes.

Combine pumpkin, evaporated milk, eggs, sugar, salt and spices in bowl and beat well. Pour into crust. Bake at 350 degrees for 20 minutes.

Combine pecans, 1/2 cup brown sugar and 2 tablespoons butter. Sprinkle over pumpkin filling and bake 15-20 minutes or until filling is set. Cool and cut into 2 inch squares.