Squares:

  • 1 c flour
  • 1/2 c quick-cooking rolled oats
  • 1/2 c brown sugar, firmly packed
  • 1/2 c margarine
  • 2 c pumpkin
  • 1 (13 1/2 oz) can evaporated milk
  • 2 eggs
  • 3/4 c white sugar
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp cloves

Topping:

  • 1/2 c pecans, chopped
  • 1/2 c brown sugar
  • 2 t butter

Squares: Combine flour, oats, brown sugar, and margarine and mix until crumbly. Press into an ungreased 9 by 13 inch baking pan. Bake at 350 for 15 minutes. Combine remaining ingredients and beat well. Pour over-baked crust and bake another 20 minutes.

Topping: Combine ingredients and sprinkle over pumpkin filling. Return to over and bake another 15 to 20 minutes.

To serve: Cool in pan and cut into squares. Serve with sweetened whipped cream if desired.