Pecan Topped Pumpkin Pie Squares

• 1 cup flour
• 12 cup quick-cooking rolled oats
• 12 cup brown sugar, firmly packed
• 12 cup butter, softened
• 2 cups canned pumpkin
• 12 ounces evaporated milk
• 2 eggs, slightly beaten
• 34 cup sugar
• 14 teaspoon salt
• 1 teaspoon cinnamon
• 12 teaspoon ginger
• 14 teaspoon clove
• 12 cup chopped pecans
• 12 cup brown sugar, firmly packed
• 2 tablespoons butter, softened

1. Preheat oven to 350.
2. Crust:.
3. Combine flour, oats, brown sugar and butter with a fork or pastry blender until the mixture is the texture of fine crumbs.
4. Press in the bottom and slightly up the sides of a 13 x 9 baking pan.
5. Bake for 15 minutes.
6. Filling:.
7. Combine all ingredients and mix well.
8. Pour over crust.
9. Bake for 20 minutes and remove (filling will not be set).
10. Topping:.
11. Combine ingredients in a bowl until well blended.
12. Sprinkle over pumpkin mixture after it has baked for the first 20 minutes.
13. Return dessert to the oven for 15 to 20 minutes, or until filling is set.
14. Cool in pan, and serve topped with whipped cream.

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

Taken from www.food.com/recipe/pecan-topped-pumpkin-pie-squares-190898 (may not work)