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

Mix flour, oats, sugar and butter until crumbly and press into 9"x9" ungreased pan. Bake at 350 degrees for 15 to 20 minutes.

Combine pumpkin with milk, eggs, sugar and spices; pour over crust and bake at 350 degrees for 20 minutes.

Mix nuts with sugar and butter. Sprinkle over filling and return to oven 15 to 20 minutes or until filling is set. Cool in pan. Cut in 2" squares. Yield: 24.