1 c. sifted flour
1/2 c. quick-cooking oats
1/2 c. brown sugar
1/2 c. butter
1 can pumpkin (2 c.)
13 1/2 oz. can evaporated milk
2 eggs
3/4 c. 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
2 tbsp. butter

Combine flour, 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.

Combine pumpkin, 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.