Pumpkin Torte

• 8 eggs
• 1 (29 ounce) can pumpkin
• 1 (14 ounce) caneagle brand sweetened condensed milk (NOT evaporated milk )
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 12 teaspoon ground cloves
• 12 teaspoon ground mace
• 12 teaspoon ground nutmeg
• 14 teaspoon salt
• 1 teaspoon vanilla extract
• 12 cup almonds, chopped
• 14 cup pecans, chopped
• 14 cup brown sugar, firmly packed
• 1 teaspoon vanilla extract
• 2 tablespoons margarine or 2 tablespoons butter

1. Preheat oven to 350.
2. In large mixing bowl, beat eggs; add remaining ingredients except Nut Topping.
3. Mix well.
4. Pour into lightly greased 9-inch springform pan.
5. Bake 55 to 60 minutes or until knife inserted near center comes out clean.
6. Cool thoroughly; remove side of pan.
7. Sprinkle with Nut Topping*.
8. Refrigerate leftovers.
9. Nut Topping:
10. In heavy skillet, brown almonds and pecans in margarine or butter.
11. Add the brown sugar and vanilla extract.
12. Mix well.

eggs, pumpkin, condensed milk, ground cinnamon, ground ginger, ground cloves, ground mace, ground nutmeg, salt, vanilla, almonds, pecans, brown sugar, vanilla, margarine

Taken from www.food.com/recipe/pumpkin-torte-261465 (may not work)