1 c. sifted flour
1/2 c. quick cooking rolled oats
1/2 c. brown sugar, firmly packed
1/2 c. butter

Combine ingredients and mix until crumbly. Press into ungreased 13x9x2 inch pan. Bake at 350 degrees for 15 minutes.

FILLING:

2 c. (1 lb.) canned pumpkin
1 (13 1/2 oz.) can evaporated milk
2 eggs
3/4 c. sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 tsp. ground ginger

Combine ingredients and beat well. Pour into crust and bake at 350 degrees for 20 minutes.

TOPPING:

1/2 c. chopped pecans
1/2 c. brown sugar, firmly packed
2 tbsp. butter

Combine ingredients and sprinkle over pumpkin filling. Return to oven and bake 15 to 20 minutes or until filling is set. Cool in pan and cut into 2 inch squares. Makes 2 dozen.