Yield: 8 Servings
|2¼ cup||Sifted flour|
|1 can||Pumpkin or 2 cups; (l lb) Mashed, cooked pumpkin|
|⅓ cup||Granulated sugar|
|½ cup||Chopped blanched almonds|
|⅓ cup||Brown sugar (packed)|
|½ teaspoon||Ground allspice|
|1 can||(15 oz) Sweetened condensed Milk|
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