1/2 c. walnuts
3/4 c. flour
3/4 c. rolled oats
1/2 c. butter
1 (3 oz.) pkg. instant butterscotch pudding

Mix together in bowl and press down in a baking dish.

FILLING:

1 c. coconut
1 1/2 tsp. pumpkin spice
1 can condensed Eagle Brand milk
1 (16 oz.) can of pumpkin
2 eggs

Mix together and pour on top of crust. Bake at 350 degrees for 35 to 40 minutes or until knife comes out clean. Cool then cut into squares.