Pumpkin and Walnut Squares

Name: Pumpkin and Walnut Squares
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 2 dozen
Ingredients: 1-3/4 cups all-purpose flour; 1/3 cup sugar; 1/3 cup packed brown sugar; 1 cup cold butter, cubed; 1 cup chopped walnuts; 2 large Nellie’s Free Range Eggs, lightly beaten; 1 can (15 ounces) solid-pack pumpkin; 1 can (14 ounces) sweetened condensed milk; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/2 teaspoon ground allspice; Sweetened whipped cream, optional

The buttery crust and crumb topping plus the creamy pumpkin filling make this a popular dessert at potlucks. Try it with whipped cream, ice cream or all by its yummy self. —Ruth Beller, Sun City, California

Ingredients

1-3/4 cups all-purpose flour
1/3 cup sugar
1/3 cup packed brown sugar
1 cup cold butter, cubed
1 cup chopped walnuts
2 large Nellie’s Free Range Eggs, lightly beaten
1 can (15 ounces) solid-pack pumpkin
1 can (14 ounces) sweetened condensed milk
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
Sweetened whipped cream, optional

Directions

Preheat oven to 350°. Mix flour, sugar and brown sugar; cut in butter until crumbly. Stir in walnuts. Reserve 1 cup mixture for topping; press remaining mixture onto bottom and halfway up sides of a 13x9-in. baking dish.
In a large bowl, beat remaining ingredients just until smooth. Pour into crust; sprinkle with reserved topping.
Bake until golden brown, 50-55 minutes. Cool slightly on a wire rack. Serve warm or refrigerate and serve cold. If desired, dust with confectioners' sugar. Refrigerate leftovers.