Pumpkin Pie Squares

1 cup flour

1/2 cup quick cooking oats

1/2 cup packed brown sugar

1/2 cup (1 stick) butter or margarin

2 cans (15 ounces each) pumpkin

2 cans (12 ounces each evaporated milk

4 eggs

1 1/2 cups granulated sugar

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon cloves

1 teaspoon salt

Topping (see recipe)

Sweetened whipped cream (optional)

Preheat oven to 350 degrees .  Combine flour, oats, brown sugar and butter in bowl until crumbly; press into greased 13-by-9-inch pan.  Bake in preheated oven 20 minutes. 

Beat pumpkin, milk, eggs, sugar, cinnamon, ginger, cloves and salt in bowl until smooth; pour over crust.  Return to oven and bake 45 minutes. 

Prepare topping; sprinkle over top.  Return to oven and bake 15 to 20 minutes longer or until knife inserted near center comes out clean.

Cool.  Store in refrigerator.  Serve with sweetened whipped cream, if desired.  Makes 16 to 20 servings. 

Topping:    1/2 cup packed brown sugar, 1/2 cup chopped pecans, 2 tablespoons butter or margarine, room temperature.  Combine ingredients in bowl. 

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