1 c. sifted flour
1/2 c. quick-cooking rolled oats
1/2 c. brown sugar, firmly packed
1/2 c. butter
1 (1 lb.) can (2 c.) pumpkin
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
1/4 tsp. ground cloves
1/2 c. chopped pecans
1/2 c. brown sugar, firmly packed
2 tbsp. 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 9x13x2 inch pan. Bake at 350 degrees for 15 minutes.

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

Combine pecans, 1/2 cup 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 and cut in 2-inch squares. Makes 2 dozen.