Spicy Pumpkin Pie Squares Recipe

1 cup of flour
1/2 cup of quick oatmeal
1/2 cup of brown sugar, packed
1/2 cup of butter or margarine
1 can (2 cups) of pumpkin
13 1/2 oz. can of evaporated milk
2 eggs
3/4 cup of sugar
1/2 teaspoon of salt
1/2 teaspoon of ginger
1 teaspoon of cinnamon
1/4 teaspoon of cloves
1/2 cup chopped of pecans
1/2 cup of brown sugar
2 tablespoons of butter or margarine

Combine flour, oats, brown sugar and 1/2 cup butter until crumbly. Press into ungreased 13 x 9 x 2 inch pan.  Bake at 350 degrees for 15 minutes.  Combine pumpkin, milk, eggs, sugar, salt and spices in bowl. Blend well.  Pour into crust.  Bake at 350 degrees 20 minutes. Combine pecans, sugar and 2 tablespoons butter or margarine. Sprinkle over pumpkin filling and return to oven and bake 15 to 20 minutes or until filling is set.  Cool.  Makes 2 dozen squares.

Pumpkin Pie Cheesecake

1 can (16 oz.) of pumpkin
2/3 cup of light brown sugar
1 teaspoon of ground cinnamon
1 teaspoon of ground ginger
1/2 teaspoon of ground nutmeg
1/2 teaspoon of ground cloves
4 eggs, divided
1 cup of evaporated milk
2 teaspoons of vanilla extract, divided
1 deep dish (9-10") unbaked pastry shell
1 pkg. (8 oz.) of cream cheese, softened
1/2 cup of granulated sugar

Preheat oven to 350 degrees.  Combine pumpkin, brown sugar, ginger, cinnamon, nutmeg, cloves, 2 slightly beaten eggs, evaporated milk and 1 teaspoon vanilla in large bowl.  Pour into 10 inch pastry shell in deep dish pan.  Combine cream cheese, sugar, remaining vanilla and 2 slightly beaten eggs in small bowl; beat until smooth.  Carefully pour cream cheese mixture over pumpkin filling.  (You want the cream cheese mixture to stay on top.)  Bake 1 hour, or until knife comes out clean.  Chill before serving.  Note:  The flavor improves overnight, so make it a day in advance, if possible.