1 c. sifted flour
1/2 c. quick cooking rolled oats
1/2 c. brown sugar, packed
1/2 c. butter or reg. butter
1 (1 lb.) can pumpkin (2 c.)
1 (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, rolled oats, 1/2 cup brown sugar, and 1/2 cup butter in mixing bowl. Mix until crumbly, using mixer on low speed. Press into ungreased 13 x 9 x 2 inch pan. Bake at 350 degrees for 15 minutes.

Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, ginger and cloves 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 15-20 minutes or until filling is set. Cool in pan on rack. Cut in 2 inch squares. May top with swirl of soft whipped cream and toasted pecan halves. Makes 2 dozen.