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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Desserts 8 Servings

INGREDIENTS

2 1/4 c Sifted flour
1 cn Pumpkin or 2 cups; (l lb) Mashed, cooked pumpkin
1/3 c Granulated sugar
1 c Butter
Eggs
1/2 c Chopped blanched almonds
3/4 ts Salt
1/3 c Brown sugar (packed)
1/2 ts Ground allspice
1 cn (15 oz) Sweetened condensed Milk
1/4 ts Cinnamon

INSTRUCTIONS

Beat all but 1/2 cup flour with the granulated sugar and 3/4 cup of the
butter until well mixed and crumbly. Press evenly into bottom and up side
of 11x7x1 1/2-inch pyrex baking dish. Bake at 350 degrees 10 minutes.
Meahwhile, prepare almond topping: Combine the remaining 1/2 cup flour, 1/4
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@countrygourmet.com> on Oct 27, 1997

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