INGREDIENTS 1 cup all-purpose flour 1/2 cup quick-cooking oats 1/2 cup packed brown sugar 1/2 cup butter or margarine FILLING: 2 cans pumpkin -- (15 ounces each) 2 cans evaporated milk -- (12 ounces each) 4 eggs 1 1/2 cups sugar 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1 teaspoon salt TOPPING: 1/2 cup packed brown sugar 1/2 cup chopped pecans 2 tablespoons butter or margarine (softened) Combine the first four ingredients until crumbly; press into a greased 13-in. x 9- in. x 2-in. baking pan. Bake at 350 for 20 minutes or until golden brown. Mean- while, beat filling ingredients in a mix- ing bowl until smooth; pour over crust. Bake for 45 minutes. Combine brown sugar, pecans and butter; sprinkle over top. Bake 15-20 minutes longer or until a knife inserted near the center comes out clean. Cool. Store in the refrigerator. Yield: 16-20 servings. Wanda Rawlins Country Cooking Recipes countryfixins2009@gmail.com - WandaSue (lou)