1 1/2 cups flour, plus 1 tablespoon, divided
1 cup finely chopped nuts
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 teaspoons ground cinnamon, divided
3/4 cup butter, slightly softened
1 (15 oz.) can pumpkin (2 cups)
1 (14 oz.) can sweetened condensed milk
2 large eggs, beaten
1/2 teaspoon ground allspice
1/4 teaspoon salt

Combine 1 1/2 cups flour, nuts, sugar, brown sugar and 1 teaspoon cinnamon in medium bowl. Add butter; mix until mixture resembles coarse crumbs. Reserve 1 1/4 cups crumb mixture. Pat remaining mixture on bottom of ungreased 13 x 9-inch baking pan. Combine pumpkin, sweetened condensed milk, eggs, remaining 1 teaspoon cinnamon, allspice and salt in large bowl; mix well. Pour evenly over crust.
Mix reserved crumbs with remaining 1 tablespoon flour. Sprinkle over pumpkin mixture.
Bake at 375 degrees for 30 to 35 minutes or until set. Cool 10 minutes.


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