1 C. flour
1/2 C. quick cooking oats
1 C. brown sugar (divided)
1/2 C. butter
1 16 oz. can pumpkin
1 (13.5 oz.) can evaporated milk
2 eggs
3/4 C. sugar
1 t. cinnamon
1/2 t. ginger
1/4 t. cloves
1/2 t. salt
1/2 C. pecans
2 T. butter
Combine flour, oats, 1/2 C. brown sugar and 1/2 C. butter in a bowl. Mix until crumbly, using a mixer on low speed. Press dough into the bottom and 1/2 inch up the sides of a 9 x 13 baking pan. Bake at 350° F. for 15 minutes.
Combine pumpkin, milk, eggs, sugar, spices and salt in a mixing bowl. Beat well with your mixer. Pour into baked crust. Bake at 350° F. for 20 minutes.
Combine remaining brown sugar, 2 T. butter and pecans in a small bowl. Sprinkle over pumpkin filling. Return to oven and bake for 15 minutes or until filling is set. Cool in the pan on a rack. Cut into 2 1/4 inch squares.