Recipe - Pumpkin Squares Almondine

2 One fourth cup Sifted flour
1 cn Pumpkin or 2 cups; (l lb)
Mashed, cooked pumpkin
1/3 cup Granulated sugar
1 cup Butter
Eggs
One half cup Chopped blanched almonds
Three fourths teaspoon Salt
1/3 cup Brown sugar (packed)
One half teaspoon Ground allspice
1 cn (15 oz) Sweetened condensed
Milk
One fourth teaspoon Cinnamon

Beat all but One half cup flour with the granulated sugar and Three fourths cup of the
butter until well mixed and crumbly. Press evenly into bottom and up side
of 11x7x1 1/2inch pyrex baking dish. Bake at 350 degrees 10 minutes.
Meahwhile, prepare almond topping: Combine the remaining One half 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 MCRecipe Digest V1 #871 by Country Gourmet
oselands@countrygourmet.com on Oct 27, 1997