1 c. flour
1/2 c. oatmeal
1/2 c. brown sugar
1/2 c. butter

Mix and press into a 9"x13" pan. Bake at 350 degrees for 20 minutes or until light golden. While baking, prepare the custard.

CUSTARD:

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

TOPPING:

1/2 c. chopped nuts
1/2 c. brown sugar
2 tbsp. butter
Whipped cream

Beat custard ingredients to mix well. Pour onto crust. Bake 30 minutes or until slightly firm, then sprinkle with topping mix and bake an additional 15 minutes. Cut in squares and top with whipped cream, if desired.