1 Cup sifted flour
1/2 Cup quick cooking rolled oats
1/2 Cup brown sugar, packed
1/2 Cup butter, melted
1 lb. can pumpkin
1 can evaporated milk (13 1/2 oz.)
2 eggs
3/4 Cup sugar
1/2 tsp. salt
1/4 tsp. ground cloves
1 tsp. cinnamon
1/2 tsp. ginger
1/2 Cup chopped pecans
1/2 Cup brown sugar, packed
2 T. butter, melted

 

Combine flour, oats, 1/2 C. brown sugar and 1/2 C. butter; mix until crumbly. Press into ungreased 13 x 9 x 2″ pan. Bake in 350 degree oven 15 minutes. Combine pumpkin, evaporated milk, eggs, sugar, salt and spices in bowl; blend well. Pour onto crust. Bake at 350 degrees for 15 minutes. Combine pecans, brown sugar and butter. Sprinkle over filling. Bake 15 – 20 minutes or till set. Cool in pan on rack. Dot with whipped cream and whole pecans.

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