Pumpkin Pie Squares

This is a recipe I got from my sister, Jan Mosher, and it is super wonderful!!!!

Pumpkin Pie Squares

Crust:
1 cup flour
1/2 cup quick oats
1/2 cup packed brown sugar
1/2 cup butter or margarine

Filling:
2 cans (15 oz. size) solid pack pumpkin
2 cans (12 oz. each) evaporated (Carnation)milk
4 eggs
1 1/4 cup granulated sugar
1/4 cup packed brown sugar
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1 tsp salt

Topping:
Mix together
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 Tablespoons butter or margarine, softened

Combine crust ingredients till crumbly. Press into a greased 9X13 cake pan. Bake at 350° for 20 minutes or until golden brown. Meanwhile, beat the filling ingredients in a mixing bowl (by hand, not with a mixer) until smooth. Pour over crust. You do not need to cool the crust. Bake for 45 minutes. Sprinkle the topping over the top and bake for an additional 15 min. or until a knife inserted in the center comes out clean. Cool. Store in refrigerator. Serve with whipped cream. Yield 16 to 20 squares.

**My note: I used 3 1/2 tsp of pumpkin pie spice instead of the cinnamon, ginger and cloves. Also, I had to bake it longer....so I baked it for 50 min. before putting on the topping and 25 min. after the topping was on.***

Enjoy this! It is so, so good! Great for the fall/Thanksgiving and Christmas season!