1 c. sifted flour
1/2 c. brown sugar
1/2 c. oatmeal
1/2 c. Parkay (melted)
1 (16 oz.) can pumpkin
1 tsp. cinnamon
1 (13 oz.) can evaporated milk
1/2 tsp. salt
2 eggs
1/2 tsp. ginger
3/4 c. sugar
1/4 tsp. cloves
2 tbsp. Parkay, melted
1/2 c. brown sugar
3/4 c. chopped pecans

Combine flour (sifted), 1/2 cup brown sugar, oatmeal and 1/2 cup Parkay. Mix on low speed using mixer. Mix until crumbly. Press into ungreased 13x9x2-inch pan. Bake at 350 degrees for 15 minutes.

While it is baking, combine pumpkin, cinnamon, evaporated milk, salt, eggs, ginger, sugar and cloves. Beat well. Pour over crust and bake another 20 minutes. Mix 2 tablespoons Parkay (melted), 1/2 cup brown sugar and pecans. Sprinkle over pumpkin filling. Bake 20 minutes or until filling is set. My favorite Thanksgiving dessert.