CRUST:

1 c. sifted flour
1/2 c. 3-minute oats
1/2 c. brown sugar
1/2 c. butter, melted

FILLING:

1 lb. can pumpkin or equivalent
13 oz. can evap. milk
2 eggs
3/4 c. sugar
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ginger
1/4 tsp. cloves

TOPPING:

2 tbsp. butter, melted
3/4 c. chopped pecans
1/2 c. brown sugar

Combine crust ingredients, mix until crumbly. Press into ungreased 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. Meanwhile, combine filling ingredients and beat well. Pour into baked crust and return to 350 degree oven for 20 minutes. Finally, mix butter, nuts and brown sugar together and sprinkle over pumpkin filling. Return to oven and bake 20 minutes longer or until filling is set. Makes 12 servings.