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

Combine flour, oats, 1/2 cup brown sugar and 1/2 cup butter; mix until crumbly. Press into an ungreased 13x9x2 inch pan. Bake at 350 degrees for 15 minutes.

Combine pumpkin, evaporated milk, eggs, sugar, salt, cinnamon, ginger and cloves in a bowl; mix 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. Bake for 15 to 20 minutes or until filling is set. Cool in pan on a rack. Cut in 2 inch squares. Yield: 2 dozen squares.