CRUST:

1 c. sifted flour
1/2 c. brown sugar, packed
1/2 c. butter (not melted)
1/2 c. quick oatmeal

FILLING:

1 (1 lb.) can pumpkin
1 (13 oz.) can evaporated milk
2 eggs
1/2 tsp. salt
1/2 tsp. ginger
1 tsp. cinnamon
1/4 tsp. cloves
3/4 c. sugar

TOPPING:

1/2 c. chopped pecans
1/2 c. brown sugar
2 tbsp. butter, melted

Mix the crust until crumbly using mixer on low speed. Press into ungreased 9"x13" pan. Bake at 350 degrees for 20 minutes.

Mix the filling; beat well. Pour onto crust. Bake at 350 degrees for 20 minutes. Combine the topping. Sprinkle over filling. Bake 15 to 20 minutes or until filling is set. Cool in pan and cut into 2" squares. Add Cool Whip. Yield: 2 dozen.