Pumpkin squares almondine

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
\N \N 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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