Pumpkin Pie Squares

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

FILLING:

2 (15 oz) cans pumpkin
2 (12 oz) cans evaporated milk
4 eggs
1 1/2 cups sugar
2 teaspoons cinnamon, ground
1 teaspoon ginger, ground
1/2 teaspoon cloves, ground
1 teaspoon salt

TOPPING:

1/2 cup brown sugar, packed
1/2 cup pecans, chopped
2 tablespoons butter or margarine, softened


Combine the first four ingredients until crumbly; press into a greased 13x9x2 inch baking pan.

. Bake at 350'F 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 a knife inserted near the center comes out clean.

Cool.

Store in the refrigerator.