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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 14 |
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Made these for dessert for Halloween party. It was a big hit with everyone. Got the recipe off of channel 3 courtesy of Barbara Mikacich from Andiamo Restaurant in Sacramento, CA. Ingredients:
2 cups flour |
1/3 cup brown sugar |
1/3 cup granulated sugar |
1/2 teaspoon cinnamon |
1 1/4 cups chopped walnuts or 1 1/4 cups pecans |
3/4 cup soft butter (mix until crumbly) |
2 eggs |
2 1/2 cups canned pumpkin |
1 3/4 cups sweetened condensed milk (1 can) |
3 eggs |
2 teaspoons cinnamon |
3/4 teaspoon allspice |
1/4 teaspoon salt |
Directions:
1. Mix first 5 ingredients together.
2. Then add butter and mix until crumbly (using pastry blender).
3. Reserve 1-1/4 cups of this mixture for Topping.
4. To the remainder, add the 2 eggs and mix until dough forms.
5. Spread dough into the bottom of 9x13-inch ungreased pan.
6. Filling: Mix well, pumpkin, sweetened condensed milk, eggs, cinnamon, allspice, and salt.
7. Pour over unbaked crust.
8. Top with the 1-1/4 cups reserved DRY topping.
9. Bake at 350°F for 45 to 50 minutes.
10. Cool and serve plain or top with whipped cream.
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