1/2 c. butter, softened
1 c. firmly packed brown sugar
1 1/2 c. unsifted flour
1 c. oats
1 tsp. baking powder
1 tsp. salt
1 (16 oz.) can pumpkin (about 2 c.)
1 (14 oz.) can sweetened condensed milk (not evaporated milk)
2 eggs, beaten
2 tsp. pumpkin pie spice
1 1/2 tsp. vanilla
1 c. chopped pecans

In a large bowl, beat butter and sugar until fluffy; add flour, oats, baking powder, and 1/2 teaspoon salt. Mix until crumbly. Reserving 1/2 cup flour mixture, press remainder on bottom of 15 x 10 jelly roll pan. Bake 20 minutes at 350 degrees.

Combine pumpkin, sweetened condensed milk, eggs, pumpkin pie spice, vanilla, and remaining 1/2 teaspoon salt. Spread over baked crust. Combine reserved 1/2 cup flour mixture and nuts. Spread over pumpkin mixture. Bake at 350 degrees for 30-35 minutes or until set. Cool thoroughly. Garnish with powdered sugar. Cut into bars. Store covered in the refrigerator.