Yield: 24 Servings
|1 cup||Vegetable oil|
|2 cups||Canned pumpkin|
|2 cups||All-purpose flour|
|2 teaspoons||Baking powder|
|2 teaspoons||Pumpkin pie spice|
|1 cup||Golden raisins|
Preheat oven to 350°F.
In mixer, beat eggs till frothy, beat in sugar and beat for 2 minutes. Beat in the oil and pumpkin. Sift together dry ingredients over the raisins and fold dry mixture into the egg mixture. Do not over mix.
Pour into a greased and floured 9x13" pan. Bake 35-40 minutes or until done through. Cool on rack and cut into 24 squares..
Variation: Top each square with a toasted walnut half.
Per serving: 211 Calories; 10g Fat (42% calories from fat); 2g Protein; 29g Carbohydrate; 30mg Cholesterol; 130mg Sodium Recipe by: Crisco Posted to TNT - Prodigy's Recipe Exchange Newsletter by <ebburtis@...> on Jul 8, 97