1 c. flour
1/2 c. quick cooking oatmeal
1/2 c. soft butter
2 c. cooked & mashed fresh pumpkin or canned
1 (13 oz.) can evaporated milk
3 eggs
1 1/4 c. brown sugar
2 tbsp. cocoa
1/2 tsp. salt

Make the crust by combining the flour, oatmeal, and butter. Mix until crumbly. Pat into 9"x12" baking pan. Bake at 350 degrees for 15 minutes.

Meanwhile Filling: Combine pumpkin, milk, eggs, 3/4 cup brown sugar, cocoa, salt and spices in mixing bowl. Beat until well blended. Pour into crust. Continue baking at 350 degrees another 25 minutes.

TOPPING:

1 tsp. ground cinnamon
1/2 c. chopped natural almonds (I use walnuts)
2 tbsp. soft butter
Additional whipped cream (opt.)
Additional chocolate decors (opt.)
Sugar
2 tbsp. butter

Mix well and sprinkle over filling. Bake another 20 to 25 minutes at 350 degrees until filling is set, but still soft. Cool in pan. Cut in squares. Serve with whipped cream.