Harvest Pumpkin Squares - Pumpkin Pie Squares

• 1 cup (225 ml) all-purpose flour
• 1/2 cup (125 ml) quick-cooking oats
• 1/2 cup (125 ml) packed brown sugar
• 1/2 cup (125 ml) butter or margarine
• 2 15 oz (420 grm). cans pumpkin
• 2 12 oz (336 grm). cans evaporated milk
• 4 eggs
• 1-1/2 cups (350 ml) sugar
• 2 tsp (10 ml). ground cinnamon
• 1 tsp (5 ml). ground ginger
• 1/2 tsp (2 ml). ground cloves
• 1/2 cup (125 ml) packed brown sugar
• 1/2 cup (125 ml) chopped pecans
• 2 tbsp (30 ml) butter or margarine, softened

1. Combine the flour, oats, sugar and margarine until crumbly.
2. Press into a greased 13" x 9" baking pan.
3. Bake at 350 degrees (175 C.) for 20 minutes or until golden brown.
4. In a large deep mixing bowl, beat the pumpkin, evaporated milk.
5. eggs, sugar, cinnamon, ginger, and cloves until smooth.
6. Pour over crust.
7. Bake for 45 minutes at 300 degrees (150 C.) (I usually have better results using a 325 degree (175 C.) oven).
8. Combine brown sugar, pecans, and butter and sprinkle over top of pumpkin layer after it has finished it's initial baking.
9. Bake 15-20 minutes longer or until knife inserted near center comes out clean.
10. Cool.
11. Cut into squares.
12. Store in refrigerator.

flour, oats, brown sugar, butter, pumpkin, milk, eggs, sugar, ground cinnamon, ground ginger, ground cloves, brown sugar, pecans, butter

Taken from online-cookbook.com/goto/cook/rpage/000F9A (may not work)