¾ cup rising-rising flour
1½ teaspoons pumpkin pie spice
¾ cup rolled oats
1 16-ounce can pumpkin
1 cup chopped nuts
1 14-ounce can condensed milk
½ cup butter or margarine, softened
2 eggs
1 3-ounce package butterscotch pudding mix
1 cup flaked coconut
½ cup butter or margarine, melted

Preheat oven to 350°F.  Spray a 13x9-inch baking pan with non-stick vegetable spray.
In a large mixing bowl, combine flour, pumpkin pie spice, oats, pumpkin, nuts, butter, and butterscotch pudding mix; beat until well blended.  Pour the batter into prepared baking pan; smooth the top.
In a small bowl, combine coconut and butter, mixing until blended.  Spread evenly over the top of the batter.
Bake 35 to 45 minutes or until a tester inserted in the center comes out clean.  Cool in pan on a wire rack.  Cut into bars.

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