CRUST:

1/4 c. oats, quick or old-fashioned
1/2 c. all-purpose flour
1/4 c. brown sugar, packed
4 tbsp. butter

FILLING:

1 c. pumpkin puree
3/4 c. half and half
1 egg
2 tbsp. molasses
2 tbsp. brown sugar, packed
1/4 tsp. each cinnamon and nutmeg

TOPPING:

1/4 c. brown sugar, packed
1/2 c. chopped pecans
2 tbsp. all-purpose flour
2 tbsp. butter

1. For the crust, combine oats, flour and brown sugar. Cut in butter until crumbly. Press into buttered 8 inch square pan. Bake at 375 degrees for 10 minutes until golden brown.

2. Meanwhile, beat together filling ingredients until well mixed. Pour into baked crust. Bake at 350 degrees for 30 minutes or until custard is set.

3. Combine the topping ingredients until crumbly. Sprinkle over the custard. Bake 10 minutes longer or until golden brown.