1 c. sifted flour
1/2 c. quick rolled oats
1/2 c. brown sugar
1/2 c. butter

Combine until crumbly with electric mixer and press into a 9 x 13 inch pan. Bake at 350 degrees for 15 minutes.

FILLING:

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

Combine ingredients and beat well. Pour over the baked crust and bake at 350 degrees for 20 minutes. Make the topping as it is baking.

TOPPING:

1/2 c. chopped nuts
1/2 c. brown sugar
2 tsp. butter

Combine and sprinkle over the pumpkin filling and return to the oven for 15-20 minutes more or until it is set. Cool in the pan. Cut into squares.