1 c. flour
1/2 c. brown sugar, firmly packed
13 1/2 oz. can evaporated milk
1/2 tsp. cinnamon
1/4 tsp. cloves
1/2 c. brown sugar, firmly packed
1/2 c. quick cooking rolled oats
1/2 c. butter
1 lb. can (2 c.) pumpkin
2 eggs
3/4 c. sugar
1/2 tsp. ginger
1/2 c. pecans, chopped
1 tbsp. butter

Combine flour, oats, 1/2 cup brown sugar, and 1/2 cup butter in bowl. Mix until crumbly, using mixer on low speed. Press into ungreased 9 x 13 x 2 inch pan. Bake 350 degrees for 15 minutes. Combine pumpkin, evaporated milk, eggs, white sugar, salt and spices in mixing bowl. Beat well. Pour into baked crust. Bake in 350 degree oven for 20 minutes. Combine pecans, brown sugar and 2 tablespoons butter. Sprinkle over pumpkin filling. Return to oven and bake 15 to 20 minutes or until filling is set. Cool in pan on rack and cut into squares. Makes 2 dozen.