| 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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