1 c. all-purpose flour
1/2 c. old fashioned rolled oats
1/2 c. firmly packed brown sugar
1/2 c. Land O Lakes sweet cream butter, softened

FILLING:

3/4 c. sugar
16 oz. can pumpkin
12 oz. can evaporated milk
2 eggs
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ginger
1/4 tsp. cloves

TOPPING:

1/2 c. firmly packed brown sugar
1/2 c. chopped pecans
Sweetened whipped cream

Heat oven to 350 degrees. In small mixer bowl combine all crust ingredients. Beat at low speed, scraping bowl often, until crumbly (1-2 minutes). Press on bottom of 13 x 9 inch baking pan. Bake for 15 minutes.

Meanwhile, in large mixer bowl combine all filling ingredients. Beat at medium speed, scraping bowl often, until smooth (1-2 minutes). Immediately pour over crust; continue baking for 20 minutes.

In small bowl stir together brown sugar and pecans; sprinkle over filling. Continue baking for 15-25 minutes or until filling is firm to the touch. Cool completely. Cut into squares. Serve with whipped cream. Yield 12 servings.