Pumpkin Pie Squares

• 1 cup all-purpose flour
• 1/2 cup quick-cooking oats
• 1/2 cup packed brown sugar
• 1/2 cup cold butter
• 2 cans (15 ounces each) solid-pack pumpkin
• 2 cans (12 ounces each) evaporated milk
• 4 large eggs
• 1-1/2 cups sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 teaspoon salt
• 1/2 cup packed brown sugar
• 1/2 cup chopped pecans
• 2 tablespoons butter, softened
• Sweetened whipped cream, optional

1. Preheat oven to 350u0b0. Combine flour, oats and brown sugar. Cut in butter until mixture is crumbly. Press into a greased 13x9-in. pan. Bake until golden brown, about 20 minutes.
2. Meanwhile, beat filling ingredients until smooth; pour over crust. Bake 45 minutes.
3. Combine topping ingredients; sprinkle over filling. Bake until a knife inserted in the center comes out clean, 15-20 minutes longer. Cool, then refrigerate until serving. If desired, serve with whipped cream.

flour, oats, brown sugar, cold butter, solidpack pumpkin, milk, eggs, sugar, ground cinnamon, ground ginger, ground cloves, salt, brown sugar, pecans, butter, whipped cream

Taken from www.tasteofhome.com/recipes/pumpkin-pie-squares/ (may not work)