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1 3/4 cup unsifted flour
1/3 cup packed brown sugar
1/3 cup white sugar
1 cup cold margarine or butter, cut in small pieces
2 cups pumpkin (Comstock-16 oz can)
1 cup chopped nuts
1 can (14 oz) Eagle Brand sweetened condensed milk
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt

Preheat oven to 350 degrees F.

In medium bowl, combine flour and sugars.

Cut in margarine until crumbly.

Stir in nuts.

Reserving 1 cup crumb mixture, press remainder firmly on bottom and halfway up sides of 12×7 inch baking dish.

In large mixer bowl, combine remaining ingredients and mix well.

Pour into prepared dish and top with reserved crumb mixture.

Bake 55 minutes or until golden brown.

Serve with ice cream if desired and refrigerate leftovers.

Yield: 8-10 servings
Prep time-14 minutes

Idea: To make Pumpkin Pecan Pie-add 1 cup chopped pecans.

From the recipe box of Irene Johnson (compliments of Mary Johnson)

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