Pumpkin Pie Bars

It's getting into pumpkin season again.  This recipe looked good to me although I'm not sure if they'll be eaten up at the family party since there will be actual pie and a pumpkin roll (that I also made).  At least I'll get a little help eating it!  What I like about it is that it's on the healthy side and it tastes like pie without having to deal with a crust.

First part of three
Crust:
1 cup wheat flour
1/2 cup oats
1/4 cup brown sugar
1/3 cup butter

Mix ingredients until incorporated, yet crumbly.  Press into 9x13 baking dish and bake at 350 degrees for 15 minutes.

Second part of three
While the crust is baking, make the filling:
2 eggs, slightly beaten
2 cups canned pumpkin
1/2 cup honey or 3/4 cup sugar
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1 (12 oz) can evaporated milk

Thoroughly mix together and pour onto the baked crust.  Bake for 20 minutes.

Third part of three
Meanwhile, make the crumble topping:
1/4 cup brown sugar
2 T butter
1/2 cup chopped pecans

Mix together to form a yummy, buttery, pecan mess.  After taking out the pan of the oven, sprinkle the topping over it.  Place bake into the oven for 20 minutes (or longer) until done.  Cool in the pan and cut into squares.

Recipe from Merrill, Jane P. and Karen M. Sunderland.  Set for Life.  "Pumpkin Pie Squares".  Salt Lake City: Sunrise, 1995. 268-269.