Pumpkin squares almondine
8 Servings
Ingredients
| Quantity | 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 |
Directions
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