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1 c. sifted flour
1/2 c. quick-cooking rolled
1/2 c. brown sugar, firmly
1/2 c. butter
1 (1 lb.) can pumpkin (2 c.)
1 (13 1/2 oz.) can evaporated
2 eggs
3/4 c. sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 c. chopped pecans
1/2 c. brown sugar, firmly
2 Tbsp. butter

Combine flour, rolled oats, 1/2 cup brown sugar and 1/2
cup butter in mixing bowl. Mix until crumbly, using an elec-
tric mixer on low speed. Press into ungreased 13 x 9 x 2-inch
pan. Bake at 350 degrees for 15 minutes. Combine pumpkin, evaporated
milk, eggs, sugar, salt and spices in mixing bowl, beat well.
Pour into crust. Bake at 350 degrees for 20 minutes. Combine pecans,
1/2 cup brown sugar and 2 tablespoons butter, sprinkle over
pumpkin filling. Return to oven and bake 15 to 20 minutes or
until set. Cool; cut into squares. Serve plain or with
whipped topping.

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