Pumpkin Pie Squares

Crust:
3/4 cup flour
3/4 cup quick-cooking oats
1/2 to 1 cup chopped nuts (I use pecans, and you can use as little or much as you liking)
1/2 cup butter, softened
1 box (3.4oz) butterscotch pudding (NOT instant)

Filling:minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour. Cut into squares. If desired, serve topped with whipped cream or ice cream and sprinkle with pumpkin pie spice.

Sore in refrigerator.
2 eggs
1 1/2 teaspoons pumpkin pie spice
1 can (15oz) pumpkin
1 (14oz) sweetened condensed milk

Heat oven to 350*. In a large bowl, mix all crust ingredients until well combined. Press mixture in bottom of ungreased 9x13 pan.

In same bowl, beat eggs. Stir in all remaining filling ingredients until well blended. Pour over crust.

Bake 35-45 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour. Cut into squares. If desired, serve topped with whipped cream or ice cream and sprinkle with pumpkin pie spice.

Store in refrigerator.