Pumpkin Pie Squares
adapted from Gooseberry Patch Taste of Autumn cookbook

Crust:

1 c. flour
1/2 cup oats
1/2 c. brown sugar packed
1/2 c. butter

Combine flour, oats, brown sugar and butter.  Press into greased 9 x 13 baking pan.  Bake at 350 degrees for 20 minutes.

Pie:

30 oz. can pumpkin
2 12-oz. cans evaporated milk
4 eggs, beaten
1-1/2 c. sugar
1 T. cornstarch
1 t. salt

Blend pumpkin, evap. milk, eggs. In another bowl mix sugar, salt and cornstarch. Mix the dry in to the wet until smooth; pour over crust. Bake for 45 minutes or until set.

Topping: 

1/2 c. oatmeal
1/2 c. brown sugar
2 T. butter
Combine oatmeal with brown sugar and butter; sprinkle over the top. Bake for 15 additional minutes. Cool, then chill. Makes 24 servings.