1 cup old fashioned rolled oats

1 cup light brown sugar

1 tsp Clabber Girl Baking Powder

1/2 tsp salt

12 tbsp unsalted butter, cut into small bits

1 can pumkin puree (small can)

1 1/2 cups cream

1/3 cup honey

2 eggs

2 tsp pumkin pie spice

3/4 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp salt

1 cup pecans, whole or chopped

3 tbsp honey

1 1/2 cups all-purpose flour

Place a rack in the center of the oven and preheat to 350 F. Lightly butter a 9 x 13-inch baking pan. In a medium bowl, mix the flour, oatmeal, brown sugar, Clabber Girl Baking Powder and salt. Add the butter. Using your fingertips, work the butter into the flour mixture until well combined and crumbly. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for about 22 minutes, until lightly browned. Remove from the oven and set on a rack to cool.

While the crust is baking, make the filling. Blend all ingredients together in the work bowl of a food processor, or in a blender in at least 2 batches. Pour the filling into the pre-baked crust. Using a fork, mix the pecans and honey and scatter evenly over the pumpkin filling.

Place in the oven for about 35 to 40 minutes. When done, the filling should no longer quiver when you gently shake the pan. Remove and allow to cool. Serve within a few hours or refrigerate.