- 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
- 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.