1 c. unsifted all-purpose flour
1/2 c. packed brown sugar
3/4 c. white sugar
1/2 c. quick-cooking oatmeal
1/2 c. butter
1 can (1 lb.) mashed pumpkin (2 c.)
1 can (13 1/2 oz.) evaporated milk
3/4 c. sugar
1 tsp. ground cinnamon
1/2 c. chopped pecans
1/2 c. brown sugar
2 eggs
2 tbsp. butter
1/4 tsp. ground cloves
1/2 tsp. salt
1/2 tsp. ground ginger

Mix in a large bowl flour, 1/2 cup brown sugar, oatmeal and 1/2 cup butter (butter). Mix until crumbly, using electric mixer at low speed. Press this mixture into ungreased 13 x 9 x 2 inch pan. Bake at 350 degrees for 15 minutes.

Next in a large bowl, combine pumpkin, evaporated milk, eggs, white sugar, salt, cinnamon, ginger and cloves. Beat well. Pour mixture into crust. Bake at 350 degrees for 20 minutes.

In small bowl, combine pecans, 1/2 cup brown sugar, and 2 tablespoons butter (butter). Sprinkle over pumpkin filling. Return to oven and bake 15 to 20 minutes or until filling is set. Cool in pan. Cut into 2 inch squares. Makes 2 dozen.