CRUST:

1 c. all purpose flour
1/2 c. old fashioned rolled oats
1/2 c. finely packed brown sugar
1/2 c. butter, softened

FILLING:

3/4 c. sugar
1 (16 oz.) can pumpkin
1 (12 oz.) can evaporated milk
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ginger
1/4 tsp. cloves

TOPPING:

1/2 c. firmly packed brown sguar
1/2 c. chopped pecans or walnuts

Heat oven to 350 degrees. In small bowl combine all crust ingredient. Beat at low speed scraping bowl often until crumbly (1 to 2 minutes). Press on bottom of 13 x 9 inch baking pan. Bake for 15 minutes.

Meanwhile in large mixer bowl combine all filling ingredients. Beat at medium speed, scraping bowl often until smooth (1 to 2 minutes). Pour over crust; continue baking for 20 minutes. In small bowl stir together 1/2 cup brown sguar and nuts; sprinkle over filling. Continue baking for 15 to 25 minutes or until filling is firm to the touch or knife inserted in center comes out clean. Cool completely; cut into squares. Store refrigerated.