• Preheat oven to 350 degrees. In a food processor, pulse the pecans into small pieces. Add in the flour, oats, and brown sugar and pulse more until combined.
• Melt the butter and drizzle into the mixture; pulse until combined (will be like dough). Press flat onto the bottom of a 15x10 bar pan. Bake 15 minutes at 350.
• While you are waiting for the crust to bake, in a stand mixer, beat the eggs for 1 minute. Then add in the pumpkin, condensed milk, spices and salt.
• Mix together until completely smooth.
• Once the crust is out of the oven, pour the pumpkin pie mixture over the crust.
• Bake at 350 degrees 35-40 minutes or until filling is set. Remove from oven and let cool completely.
• Cut into squares and serve with fresh whipped cream.

TO MAKE THE CREAM:

• Whip 2 cups of heavy whipping cream until thick. Add 1 tsp. vanilla and 1/4 cup powdered sugar.