Pumpkin Squares

• 1 3/4 c. unsifted flour
• 1/3 c. firmly packed brown sugar
• 1/3 c. granulated sugar
• 1 c. cold margarine, cut in small pieces
• 1/2 c. chopped nuts
• 1 (16 oz.) can pumpkin
• 1 (14 oz.) can Eagle Brand milk
• 2 eggs
• 1 tsp. cinnamon
• 1/2 tsp. allspice
• 1/2 tsp. salt

1. In a medium bowl combine flour and sugars; cut in margarine until crumbly.
2. Reserve 1 cup crumb mixture; press remaining firmly in bottom of 12 x 7-inch baking dish and up sides.
3. Stir nuts into reserved crumb mixture; set aside.
4. In a large mixer bowl, combine remaining ingredients (except crumb mixture).
5. Mix well.
6. Pour into prepared crust.
7. Top with crumbs.
8. Bake at 350u0b0 for 55 minutes.
9. Cool.
10. Refrigerate leftovers.

flour, brown sugar, sugar, cold margarine, nuts, pumpkin, milk, eggs, cinnamon, allspice, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=565168 (may not work)