Pumpkin Squares Almondine

Recipe Ingredients

2 1/4 cups	140g / 4.9oz	Sifted flour
1		Pumpkin or 2 cups - (l lb)
1/3 cup	65g / 2.3oz	Granulated sugar
		Mashed - cooked pumpkin.
1 cup	198g / 7oz	Butter
		Eggs
1/2 cup	46g / 1.6oz	Chopped blanched almonds
3/4 teaspoon	3.8ml	Salt
1/3 cup	53g / 1.9oz	Brown sugar - (packed)
1/2 teaspoon	2.5ml	Ground allspice
1		Sweetened condensed
1/4 teaspoon	1.3ml	Cinnamon
		Milk

Recipe 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 350F for 10 minutes.

Meanwhile, 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 350F for 50 minutes or until knife inserted 2 inches from edge comes out dry.

Cool or chill in pan.

Cut into squares.

Source:
Weight Watchers Magazine, September/October 1997

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