1 c. all-purpose flour
1/2 c. quick cooking oats
1/2 c. brown sugar, packed
1/2 c. butter
1 can (15-16 oz.) pumpkin (2 c.)
1 can (13 oz.) evaporated milk
2 eggs
3/4 c. granulated sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/2 c. chopped pecans
1/2 c. brown sugar, packed
2 tbsp. butter

Heat oven to 350 degrees. Combine flour, oats, 1/2 cup brown sugar and 1/2 cup butter in bowl. Mix until crumbly, using electric mixer on low speed or pastry blender. Press into ungreased 13 x 9 x 2 inch pan. Bake 15 minutes.

Combine pumpkin, milk, eggs, granulated sugar, salt and spices in bowl; beat well. Pour into crust. Bake 20 minutes longer. Combine pecans, 1/2 cup brown sugar and 2 tablespoons butter. Sprinkle over pumpkin filling. Bake 15-20 minutes longer or until filling is set. Cool in pan. 2 dozen 2 inch squares.