Pumpkin Pie Squares

1/2 cups Quick cooking rolled oats
1/2 cups Brown sugar
1/2 cups Butter
1 lb can Pumpkin puree
13 1/2 ounces Evaporated milk
2 Eggs
3/4 cups White sugar
1/2 teaspoons Salt
1 teaspoons Ground cinnamon
1/4 teaspoons Ground cloves
1/2 cups Chopped pecans
1/2 cups Brown sugar
2 tablespoons Butter
1/2 teaspoons Ground ginger

Combine the flour, oats, 1/2 cup of brown sugar and butter in a mixing bowl. Mix on low speed until it resembles a crumbly texture. Press in to an un-greased 9″ x 13″ baking pan. Bake for 15 minutes at 350F degrees. Combine the pumpkin, eggs, sugar, evaprated milk, spices and salt in a mixing bowl. Mix well and pour into the baked crust. Bake for 20 minutes at 350F degrees. Combine chopped pecans, 1/2 cup of the brown sugar and the 2 tablespoons of butter, for topping the pumpkin filling. Bake for 15-20 minutes or until filling is firm and set. Allow to cool in pan before slicing into 2″ squares. Yield 2 dozen bars.

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