Yield: 24 Servings
| Measure | Ingredient |
|---|---|
| 4 larges | Eggs |
| 1¾ cup | Sugar |
| 1 cup | Vegetable oil |
| 2 cups | Canned pumpkin |
| 2 cups | All-purpose flour |
| 2 teaspoons | Baking powder |
| 1 teaspoon | Salt |
| 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