Preheat oven to 350. Mix flour, brown sugar, and granulated sugar in a medium bowl. Cut in butter using a pastry blender into small pieces. Stir in nuts.
Set 1 cup of crumb mixture aside for topping.
Press the remaining crumb mixture on the bottom and partially up the sides of a 12"x7" glass baking dish. A similar size square dish works well too.
Mix pumpkin, sweetened condensed milk, eggs, and spices in a large mixing bowl. Mix well.
Pour into prepared baking dish.
Top with remaining crumb mixture.
Bake for 55 minutes or until golden brown and the knife inserted comes out clean.
* Remember, if making the dairy-free version bake about 30-40 minutes longer.
Cool on a wire rack and chill in the refrigerator before serving.
Cut into 10-12 servings.
Enjoy with or without whipped topping
Notes
*Special dairy-free instructions: 14 oz SO Dairy Free Coconut Creamer, add about 1 1/2 - 2 T of sugar. Mix in the recipe as a substitute for sweetened condensed milk. Bake for about 30-40 minutes longer than the regular pumpkin bars.