1 c. sifted flour
1/2 c. quick cooking rolled oats
1/2 c. brown sugar, packed
1/2 c. butter
1 can pumpkin (2 c.)
1 (13 oz.) can evaporated milk
2 eggs
3/4 c. sugar
1/2 tsp. salt
2 tsp. pumpkin pie spice
1/2 c. chopped pecans
1/2 c. brown sugar, packed
2 tbsp. butter

Combine flour, rolled oats, 1/2 cup brown sugar and 1/2 cup butter in mixing bowl. Mix until crumbly. Press into ungreased 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. Combine pumpkin, evaporated milk, eggs, sugar, salt and spice 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 for 15-20 minutes more until filling is set. Cool in pan and cut in 2 inch squares.