3/4 c Margarine; softened
1 c Sugar
1 3/4 c All-purpose flour
1 1/2 c Chopped walnuts; divided use
16 oz Pumpkin, canned; solid-pack
14 oz Sweetened condensed milk
1/4 c Light molasses
2 Eggs; beaten
2 ts Pumpkin pie spice
2 ts Vanilla extract
Powdered sugar; for glaze
PASTRY CRUST: With mixer, cream margarine and sugar. Stir in flour;
walnuts. Mixture will be crumbly. Take 3/4 cup of this mixture and set
aside for crumb topping. Press remainder on bottom of 15-1/2 x 10-1/2 x
1-inch baking pan. Bake at 350F for 15 to 18 mins., or until lightly
browned.
Blend pumpkin, milk, molasses, eggs, spice and vanilla. Pour over the
pastry crust. Sprinkle with the reserved crumb mixture. Bake 350F for 30 to
35 mins. until set.
Cool in pan on wire rack.
Drizzle with powdered sugar glaze in a diamond pattern, if desired. Cut
into 2-1/2 x 1-1/2 inch bars. Makes 4 dozen. Store covered in refrigerator.
“Bake It Perfect With @” Makes about 4 dozen. @Fleischmann’s Margarine and
@Planter’s Peanuts.
(1996 Nov) Local newspaper ad. Listed by PATh c/o McRecipe List.
Yields
48 Servings