1 c. flour
1/2 c. quick cooking rolled oats
1/2 c. brown sugar
1/2 c. butter
16 oz. can pumpkin
13 1/2 oz. can evaporated milk
2 eggs
1/2 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1/2 c. chopped nuts
1/2 c. brown sugar
2 tbsp. butter

Combine first four ingredients and mix until crumbly. Press into ungreased 9x13 pan. Bake at 350 for 15 minutes.

Combine pumpkin, evaporated milk, eggs, sugar, salt and spices in large bowl. Beat well. Pour over crust and bake 20 minutes at 350.

Combine nuts, 1/2 cup brown sugar and 2 tablespoons butter. Sprinkle over pumpkin filling. Bake 15-20 minutes or until filling is set. Cool in pan and cut into squares. Makes 24 squares.