1 c. sifted flour
1/2 c. quick oats
1/2 c. brown sugar (firmly packed)
1/2 c. butter
1 (1 lb.) canned 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
1/2 tsp. cloves
1/2 c. chopped pecans
1/2 c. brown sugar
2 tbsp. butter

1. Combine flour, oats, 1/2 cup brown sugar and 1/2 cup butter. Mix until crumbly. Press into an ungreased 13x9 inch pan. Bake at 350 degrees for 15 minutes.

2. Combine pumpkin, milk, eggs, sugar, salt, cinnamon, ginger and cloves in a bowl. Blend well; pour over crust. Bake at 350 degrees for 20 minutes.

3. Combine pecans, 1/2 cup brown sugar, 2 tablespoons butter. Sprinkle over pumpkin filling. Return to oven. Bake 15 to 20 minutes until filling is set. Cool in pan. Cut in 2 inch squares.