CRUST:

1 c. sifted flour
1/2 c. quick cooking rolled oats
1/2 c. brown sugar (firmly packed)
1/2 c. butter

FILLING:

1 can pumpkin
1 can evaporated milk (13 1/2 oz.)
2 eggs
3/4 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves

TOPPING:

1/2 c. chopped pecans
1/2 c. brown sugar
2 tbsp. butter

Combine flour, oats, brown sugar and butter in bowl. Mix until crumbly. Press into ungreased 9 x 13 inch pan. Bake for 15 minutes at 350 degrees.

Combine pumpkin and remaining ingredients and beat well. Pour over baked crust and bake for 20 minutes at 350 degrees.

Combine pecans, brown sugar and butter. Sprinkle over pumpkin filling; return to the oven and bake 15 to 20 minutes more. Cool in pan and cut into squares. (2 dozen squares or equilvalent of 2 pies).