• Preheat oven to 350 degrees.

For the Crust:

• In a mixing bowl, combine the oatmeal, flour, brown sugar, baking soda, cinnamon and salt. Melt the butter, and pour over mixture. Stir together until crumbly.
• To a 9 x 13" pan, add 3/4 of the crust mixture, and press firmly to the bottom of the pan. (The bottom of a measuring cup works well.) Make sure to reserve the remaining 1/4 of the crumble mixture for the topping.

For the Pumpkin Pie Filling:

• In a mixing bowl, add the pumpkin, milk, sugar, eggs, pumpkin pie spice and vanilla. Whisk together until smooth and all ingredients are incorporated. Pour over the top of the pressed crust. Bake at 350 for 20 minutes.
• While the crust and pumpkin filling bake, chop the pecans and add to the remaining 1/4 of the crust mixture.
• Once the bars have baked for 20 minutes, remove from oven. Top the pumpkin evenly with the pecan/crust crumble. Bake the bars for another 15 minutes.
• Remove from oven and let bars come to room temperature before slicing.
• Refrigerate any leftovers in an airtight container.