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

Combine flour, rolled oats, 1/2 cup brown sugar and 1/2 cup butter in mixing bowl. Mix until crumbly, using electric mixer on low speed. Press into ungreased 13 x 9 x 2 inch pan. Bake at 350 degrees for 15 minutes.

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

Combine pumpkin, evaporated milk, eggs, sugar, salt and spices in mixing bowl; beat well. Pour into crust. Bake at 350 degrees for 20 minutes.

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

Combine pecans, 1/2 cup brown sugar and 2 tablespoons butter, sprinkle over pumpkin filling. Return to oven and bake 15 minutes or until filling is set. Cool in pan and cut in 2 inch squares. Top with Cool Whip and 1/2 pecan on top. Makes 2 dozen.