1 c. sifted flour
1/2 c. quick rolled oats
1/2 c. brown sugar
1/2 c. butter
2 c. pumpkin
1 (13 1/2 oz.) can evaporated milk
2 eggs
3/4 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. nutmeg
1/2 c. chopped pecans
1/2 c. brown sugar
2 tbsp. butter

Combine flour, oats, 1/2 cup brown sugar, and 1/2 cup butter in mixing bowl. Mix until crumbly. Press into ungreased pan. Bake at 350 degrees for 15 minutes. Combine pumpkin, milk, eggs, salt, and spices and beat well. Pour over crust and bake 20 minutes. Combine pecans, 1/2 cup brown sugar, and 2 tablespoons butter and sprinkle over pumpkin filling. Return to oven and bake 15-20 minutes until filling is set. Cool in pan; cut into squares.