1 c. sifted flour
1/2 c. quick cooking rolled oats
1/2 c. brown sugar, firmly 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. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 c. chopped pecans
1/2 c. brown sugar, firmly packed
2 tbsp. butter

Combine flour, oats, 1/2 cup brown sugar and 1/2 cup butter; mix until crumbly. Press into ungreased 13x9x2 inch pan. Bake 15 minutes at 350 degrees.

Combine pumpkin, evaporated milk, eggs, sugar, salt, cinnamon, ginger and cloves in a bowl; blend well. Pour into crust. Bake in 350 degree oven for 20 minutes.

Combine pecans, 1/2 cup brown sugar and 2 tablespoons butter; sprinkle over pumpkin filling. Return to oven and bake 15 to 20 minutes more or until set.

Cool in pan on rack and cut in about 2 inch squares. May substitute walnuts for pecans. Makes 2 dozen.