Pumpkin Pie Squares

• 1 cup all-purpose flour
• 1/2 cup quick-cooking oats
• 1/2 cup brown sugar, packed
• 1/2 cup butter or 1/2 cup margarine
• FILLING
• 2 (15 ounce) cans pumpkin
• 2 (12 ounce) cans evaporated milk
• 4 eggs
• 1 1/2 cups sugar
• 2 teaspoons cinnamon, ground
• 1 teaspoon ginger, ground
• 1/2 teaspoon clove, ground
• 1 teaspoon salt
• TOPPING
• 1/2 cup brown sugar, packed
• 1/2 cup pecans, chopped
• 2 tablespoons butter or 2 tablespoons margarine, softened

1. Combine the first four ingredients until crumbly; press into a greased 13"x 9" x 2" baking pan.
2. Bake at 350'F for 20 minutes or until golden brown.
3. Meanwhile, beat filling ingredients in a mixing bowl until smooth; pour over crust. Bake for 45 minutes.
4. Combine brown sugar, pecans and butter; sprinkle over top.
5. Bake 15-20 minutes longer or until a knife inserted near the center comes out clean.
6. Cool.
7. Store in the refrigerator.

flour, quickcooking oats, brown sugar, butter, filling, pumpkin, milk, eggs, sugar, cinnamon, ginger, clove, salt, topping, brown sugar, pecans, butter

Taken from www.food.com/recipe/pumpkin-pie-squares-3558 (may not work)