pumpkin squares almondine
- Categories
- Desserts
- Yield
- 8 Servings
| Measure | Ingredient |
|---|---|
| 2¼ cup | Sifted flour |
| 1 can | Pumpkin or 2 cups; (l lb) Mashed, cooked pumpkin |
| ⅓ cup | Granulated sugar |
| 1 cup | Butter |
| Eggs | |
| ½ cup | Chopped blanched almonds |
| ¾ teaspoon | Salt |
| ⅓ cup | Brown sugar (packed) |
| ½ teaspoon | Ground allspice |
| 1 can | (15 oz) Sweetened condensed Milk |
| ¼ teaspoon | Cinnamon |
Beat all but ½ cup flour with the granulated sugar and ¾ cup of the butter until well mixed and crumbly. Press evenly into bottom and up side of 11x7x1½-inch pyrex baking dish. Bake at 350 degrees 10 minutes.
Meahwhile, prepare almond topping: Combine the remaining ½ cup flour, ¼ cup butter, almonds and brown sugar until evenly mixed. To prepare filling; Beat condensed milk with pumpkin, eggs, and seasonings. Turn pumpkin filling into hot crust; sprinkle almond mixture over top. Bake at 350 degrees 50 minutes or until knife inserted 2 inches from edge comes out dry. Cool or chill in pan. Cut into squares.
Posted to MC-Recipe Digest V1 #871 by Country Gourmet <oselands@...> on Oct 27, 1997
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