"Pumpkin Pie Squares"

1 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup packed brown sugar
1/2 cup butter or margarine

FILLING:
2 cans (15 oz. each) pumpkin
2 cans (12 oz. each) evaporated milk
4 eggs
1 1/2 cups sugar
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves

TOPPINGS:
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 Tablespoons butter or margarine, softened

Combine the first four ingredients until crumbly; press into a
greased 13"x9" baking pan. Bake at 350 degrees for 20 minutes or
until golden brown. Meanwhile, beat filling ingredients in a mixing
bowl until smooth; pour over crust. Bake for 45 minutes. Combine
brown sugar, pecans, and butter; sprinkle over top. Bake 15-20
minutes longer or until knife inserted near center comes out clean.
Cool. Cut into squares. Store in refrigerator.



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