Crust:
1c. flour
1/2c.packed brown sugar
1/2c.quick oats
1/2c.butter or margarine
Filling:
2 cans (15 oz. each) pumpkin
2 tsp.cinnamon
2 cans (12 oz. each) evaporated milk
1 tsp. ginger
4 eggs
1/2 tsp.cloves
1 1/2 c. sugar
1 tsp. salt
Topping:
1/2 c. packed brown sugar
2 Tbsp. softened
1/2 c. chopped walnuts
butter or margarine
Combine the first four ingredients until crumbly.
Press into a greased 13x9 baking pan. Bake at
350 degrees for 20 minutes or until golden brown.
Beat filling ingredients in a mixing bowl until smooth.
Pour over crust. Bake for 45 minutes. Combine
brown sugar, walnuts and butter. Sprinkle over top.
Bake 15 - 20 minutes longer or until a knife inserted
near the center comes out clean. Cool. Store in refrigerator.