1. 1 cup all-purpose flour

2. 1/2 cup quick-cooking oat

3. 1/2 cup brown sugar, packed

4. 1/2 cup butter or margarine

Filling

1. 2 (15 ounce) cans pumpkin

2. 2 (12 ounce) cans evaporated milk

3. 4 eggs

4. 1 1/2 cups sugar

5. 2 teaspoons cinnamon, ground

6. 1 teaspoon ginger, ground

7. 1/2 teaspoon clove, ground

8. 1 teaspoon salt

TOPPING

1. 1/2 cup brown sugar, packed

2. 1/2 cup pecans, chopped

3. 2 tablespoons butter or margarine, softened

Directions

1. Combine the first four ingredients until crumbly; press into a greased 13″x 9″ x 2″ baking pan.

2. Bake at 350′F for 20 minutes or until golden brown.

3. Meanwhile, beat filling ingredients in a mixing bowl until smooth; pour over crust. Bake for 45 minutes.

4. Combine brown sugar, pecans and butter; sprinkle over top.

5. Bake 15-20 minutes longer or until a knife inserted near the center comes out clean.

6. Cool.

7. Store in the refrigerator.

Enjoy!

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