Ingredients
| 1 Cup |
flour |
| 1/2 Cup |
quick oats |
| 1/2 Cup |
brown sugar, firmly packed |
| 1/2 Cup |
butter, softened |
| 2 Cup |
pumpkin |
| 1 |
13 1/2-ounce can evaporated milk |
| 2 |
eggs, beaten |
| 3/4 Cup |
sugar |
| 1/2 Teaspoon |
salt |
| 1 Teaspoon |
ground cinnamon |
| 1/2 Teaspoon |
ground ginger |
| 1/4 Teaspoon |
ground cloves |
| 1/2 Cup |
pecans, chopped |
| 1/2 Cup |
brown sugar |
Instructions
Combine flour, quick oats, 1/2 cup brown sugar and 1/2 cup butter in mixing bowl. Mix until crumbly. Press into ungreased 9 x 13-inch pan. Bake at 350 degrees for 15 minutes. Combine pumpkin, evaporated milk, eggs, sugar, salt and spices and beat well. Pour into crust. Bake at 350 degrees 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 and cut into 2-inch squares.
