Pumpkin Bars

• 1 3/4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1/3 cup light brown sugar, firmly packed
• 1 cup cold butter (2 sticks), cut into small pieces
• 1 cup chopped pecans
• 2 cups pumpkin pureé (16 ounce can)
• 1 can sweetened condensed milk, 14 ounces
• 2 eggs, slightly beaten
• 1 teaspoon ground cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon salt

In a mixing bowl, combine flour, granulated sugar, and brown sugar; cut in butter with a pastry blender. Stir in chopped pecans. Reserve 1 cup crumb mixture; set aside. Press remaining crumb mixture over the bottom and about halfway up the sides of a 12x7x2-inch baking dish. In a mixing bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, allspice, and salt. Mix until well blended. Pour pumpkin mixture over the crust. Top with remaining 1 cup crumb mixture. Bake at 350° for 50 to 60 minutes, until browned and set. Cool. Cut into bars and serve with ice cream or a dollop of whipped cream or whipped topping. Makes about 8 servings. Keep pumpkin bars refrigerated.