Recipe

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• 1 cup all-purpose flour
• 1/2 cup old fashioned oats
• 1/2 cup packed dark brown sugar
• 1/2 cup butter, softened
• 1 (15 oz) can pumpkin
• 1 (12 oz) can low-fat evaporated milk
• 2 eggs
• 3/4 cup granulated sugar
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger (optional)
• 1/4 tsp ground cloves
• 1/2 cup chopped pecans
• 1/2 cup packed dark brown sugar
• 2 tbsp butter
• whipped cream (optional)

• 1 Preheat oven 350°F Grease a 13 x 9-inch glass baking dish.
• 2 To prepare crust, combine flour, oats, brown sugar and butter. Using a pastry blender or fork, stir until crumbly. Press into prepared pan and bake 15 minutes, or until partially set.
• 3 To prepare filling, combine pumpkin, evaporated milk, eggs, granulated sugar, salt and spices. Pour over crust and bake 30 minutes.
• 4 To prepare topping, combine pecans, brown sugar and butter. Remove pan from oven and sprinkle topping evenly over filling. Bake 15 to 20 minutes, until filling is set. Cool completely on a wire rack before cutting into squares. Serve with whipped cream, if desired.