Pumpkin Pie Squares

I can't get enough recipes using Pumpkin, especially when Fall arrives. This is another vintage 70's recipe from the family archives.

Here's what you'll need:
Preheat the oven to 350 degrees.
1- un greased 9"X13" baking dish.

Pumpkin Pie Squares:
1 C Flour
1/2 C Quick Oats
1 1/2 C Brown Sugar, divided
10 TBS Butter, divided
2 C Pumpkin Puree
1 (13oz.) can of Evaporated Milk , Not Sweetened Condensed Milk!
2 Eggs
3/4 C Granulated Sugar
1/2 tsp Salt
1 tsp Cinnamon
1/2 tsp Ground Ginger
1/4 tsp Cloves
1/2 C chopped Pecans

In a medium mixing bowl:
Flour
Oats
1/2 C Brown Sugar
8 TBS Butter
Mix together with a Pastry Knife or two forks to form a crumble.
Press  evenly into the bottom of the pan, not up the sides.
Bake for 15 minutes.
Remove to a rack and cool while you make the filling.

Filling.
In a medium mixing bowl:
Pumpkin
Evaporated Milk
Eggs
Granulated Sugar
Salt
Cinnamon
Ginger
Cloves
Whisk well.
Pour over the crust.
Bake 20 minutes.
Remove to a rack and cool while preparing the Pecan Topping.

Pecan Topping.
In a small bowl:
Pecans
1/4 C Brown Sugar
2 TBS Butter
Create a crumble with your hands.
Sprinkle evenly over the baked filling.
Bake an additional 15 - 20 minutes.
Remove the pan to a rack and cool completely.
Cut into squares to serve.

Enjoy!
Peace in the Kitchen!