---------------------------------FOR CRUST--------------------------------- 1 c Flour

1/2 c Quick-cooking oats

1/2 c Brown sugar

1/2 c Butter or margarine

--------------------------------FOR FILLING-------------------------------- 1 cn Mashed pumpkin (16oz)

1 cn Evaporated skim milk (13.5

-oz) 2 Eggs

3/4 c Sugar

1/2 ts Salt

2 ts Ground cinnamon

1 1/2 ts Ground ginger

1 ts Nutmeg

1/4 ts Ground cloves

Heat oven to 375 degrees. Combine flour oatsm brown sugar and margarine in a bowl. Mix until crumbly, with a pastry blender or with an electric mixer at low speed. Press dough into the bottom of an ungreased 8-by-12-inch baking pan. Bake for 10 minutes. Combine pumpkin, evaporated milk, eggs, sugar, salt, cinnamon, ginger, nutmeg, and cloves in a mixing bowl or food processor. Beat or process well. Pour into baked crust. Bake 35 to 40 minutes, until a sharp knife comes out clean form the center. Cut into squares and serve with Chantilly Cream. Nutritional info per serving: 250 cal; 6g pro, 38g carb, 9g fat (31%) Exchanges: .3 milk, 2.3g bread, .2 meat, 1.8 fat Source: Miami Herald, 11/16/95 format by Lisa Crawford, 7/14/96 -----