1999 PUMPKIN PIE SQUARES

Crust:
1 cup flour
1/2 cup rolled oats
1/2 cup firmly packed brown sugar
1/2 cup butter or margarine, room temperature

Filling:
3/4 cup sugar
15-oz. can pumpkin
13-oz. can evaporated milk
2 eggs
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon ground cloves

Topping:
1/2 cup firmly packed brown sugar
1/2 cup chopped pecans or walnuts
2 tablespoons butter

Beat crust ingredients until crumbly. Press onto bottom of ungreased 13x19-inch pan. Bake 15 minutes at 350 degrees. Beat filling ingredients at medium speed until smooth, pour over crust; bake for 20 minutes. Mix topping ingredients, sprinkle over filling, then bake 25 to 30 minutes, until firm to touch. Cool, then cut into 2-inch squares. Freezes
well.

ANNETTE TURCHETTA, Cranston