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

Combine flour, rolled oats, 1/2 cup brown sugar and 1/2 cup butter in mixing bowl. Mix until crumbly, using electric mixer on low speed.

Press into ungreased 13 x 9 x 2 pan. Bake at 350 degrees for 15 minutes. Combine pumpkin, evaporated milk, eggs, sugar, salt and spices in mixing bowl, 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. Return to oven and bake 15 to 20 minutes or until filling is set. Cool in pan. Cut in 2 inch squares. Makes 2 dozen. Serve with whipped cream and a pecan on the top.