| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Cookies, Desserts |
48 |
Servings |
INGREDIENTS
| 2/3 |
c |
Margarine; softened |
| 1 |
c |
Sugar |
| 1 3/4 |
c |
All-purpose flour |
| 1 1/2 |
c |
Walnuts; finely chopped |
| 16 |
oz |
Canned pumpkin |
| 14 |
oz |
Sweetened condensed milk |
| 1/4 |
c |
Light molasses |
| 2 |
|
Egg; beaten |
| 2 |
ts |
Pumpkin pie spice |
| 2 |
ts |
Vanilla extract |
|
|
Powdered sugar glaze; optional |
INSTRUCTIONS
With mixer, beat margarine and sugar until creamy. Stir in flour and
walnuts until mixture is crumbly. Reserve 3/4 cup crumb mixture for
topping. Press remaining crumb mixture on bottom of 15 1/2 x 10 1/2 x
1-inch baking pan. Bake at 350 deg F for 15 to 18 minutes or until lightly
browned.
Meanwhile, blend pumpkin, condensed milk, molasses, eggs, pumpkin pie spice
and vanilla; pour over pastry crust. Sprinkle with reserved crumb mixture.
Bake 30 to 35 minutes more or until set. Cool in pan on wire rack. Drizzle
with powdered sugar glaze if desired. Cut into 2 1/2 x 1 1/2-inch bars.
Store covered in refrigerator.
Recipe By : Fleischmann - PPG 11/10/96
Posted to MC-Recipe Digest V1 #292
Date: Sun, 10 Nov 1996 20:36:30 -0500
From: Lu Carter Huebner <huebner@andrew.cmu.edu>
A Message from our Provider:
“Who hears \”Depart from me, for I never knew you\”?”