1 3/4 cup unsifted flour
1/3 cup brown sugar; firmly packed
1/3 cup sugar
1 cup butter; cold
1 cup nuts; finely chopped
1 jar mincemeat
2 cups pumpkin
1 can eagle brand sweetened condensed mil
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
Preheat oven to 425°.
Combine flour and sugars; cut in butter until crumbly. Stir in nuts.
Reserving 1 1/2 cups crumb mixture, press remaining crumb mixture on bottom and halfway up sides of 13 x 9 inch baking dish. Spoon mincemeat over crust.
Combine remaining ingredients except reserved crumb mixture; mix well. Pour over mincemeat. Top with reserved crumb mixture.
Bake 15 minutes; reduce oven to 350°. Bake 40 minutes longer or until golden brown around edges.
Cool. Cut into squares. Serve warm or at room temperature. Refrigerate leftovers.
Tip: You can top this dessert with scoops of ice cream prior to serving if desired.
Source: Eagle Brand