¾ cup all-purpose flour
¾ cup rolled wheat
1 cup chopped pecans
1 (3 5/8-ounce) package butterscotch pudding and pie filling mix
½ cup butter
1 cup flaked coconut
1 ½ teaspoons pumpkin pie spice
2 cups cooked, mashed pumpkin
1 (14-ounce) can sweetened condensed milk
2 eggs

In large bowl, combine flour, rolled wheat, nuts, pudding mix and butter. Blend well. Press mixture in bottom of ungreased 13x9x2-inch pan.
Combine coconut, pumpkin pie spice, pumpkin, milk, and eggs; mix well. Pour over crust. Bake at 350 degrees F. for 40 minutes or until knife inserted in center comes out clean. Cool and cut into squares. If desired, top with whipped cream. Makes 15 servings