Easy Streusel Pumpkin Pie

• 2 Pet-Ritz deep dish pie crusts (frozen) *
• 2 eggs
• 1 (16 oz.) can solid pack pumpkin
• 1 (12 fluid oz.) can Pet evaporated milk
• 3/4 c. plus 2 Tbsp. sugar, divided usage
• 3 tsp. pumpkin pie spice, divided usage
• 1/4 c. chopped California walnuts
• 1 c. butter or regular margarine
• 2 tsp. instant coffee powder
• 1 tsp. salt
• 3/4 tsp. almond extract
• 1 c. sugar
• 2 c. sifted flour
• 1 (6 oz.) pkg. semi-sweet chocolate pieces
• 1/2 c. finely chopped almonds

1. Beat together butter, coffee powder, salt and almond extract. Gradually beat in sugar; beat until light and fluffy. Stir in flour and chocolate pieces.
2. Press batter into ungreased 15 1/2 x 10 1/2 x 1-inch jelly roll pan.
3. Sprinkle almonds over top.
4. Bake in moderate oven at 375u0b0 for 23 to 25 minutes or until golden brown. Set pan on rack. Cut in 2 1/2 x 1 1/2-inch bars while warm. When cool, remove from pan.
5. Makes 40.

petritz deep dish pie crusts, eggs, solid pack pumpkin, milk, sugar, pumpkin pie spice, california walnuts, butter, coffee powder, salt, almond extract, sugar, flour, semisweet chocolate pieces, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=896210 (may not work)