Yield: 48 Servings
|⅔ cup||Margarine; softened|
|1¾ cup||All-purpose flour|
|1½ cup||Walnuts; finely chopped|
|16 ounces||Canned pumpkin|
|14 ounces||Sweetened condensed milk|
|¼ cup||Light molasses|
|2 teaspoons||Pumpkin pie spice|
|2 teaspoons||Vanilla extract|
|Powdered sugar glaze; optional|
With mixer, beat margarine and sugar until creamy. Stir in flour and walnuts until mixture is crumbly. Reserve ¾ cup crumb mixture for topping. Press remaining crumb mixture on bottom of 15½ x 10 ½ x 1-inch baking pan. Bake at 350 deg F for 15 to 18 minutes or until lightly browned.
Meanwhile, blend pumpkin, condensed milk, molasses, eggs, pumpkin pie spice and vanilla; pour over pastry crust. Sprinkle with reserved crumb mixture.
Bake 30 to 35 minutes more or until set. Cool in pan on wire rack. Drizzle with powdered sugar glaze if desired. Cut into 2 ½ x 1 ½-inch bars.
Store covered in refrigerator.
Recipe By : Fleischmann - PPG 11/10/96 Posted to MC-Recipe Digest V1 #292 Date: Sun, 10 Nov 1996 20:36:30 -0500 From: Lu Carter Huebner <huebner@...>