1 : Package(8.25)spice cake mix
1 : /2 c Libby's Pumpkin pie mix
4 : Med. eggs
1 : Envelope (.25oz)
Whipped : Whipped topping mix
1/2 : c Shortening
1 : c Brown sugar
1/2 : c Granulated sugar
2 : Egg yolks
3/4 : c Mashed pumpkin
2 : c Flour
1/4 : ts Soda
3 : ts Baking powder
1 : ts Salt
1 : ts Cinnamon
2/3 : c Chopped nut meats
1/3 : c Sour milk
Box : Box yellow cake mix
3 : Eggs
1/3 : c Oil
1 : c Solid canned pumpkin
1 : tb Pumpkin pie spice
1 : c Nuts
2 : c Sugar
16 : oz Can pumpkin
1 : c Vegetable oil
4 : Eggs, beaten
2 : c All purpose flour
1 : ts Salt
1 : ts Soda
2 : ts Baking powder
2 : ts Cinnamon
1/2 : c Flaked coconut
1/2 : c Chopped pecans
0: With mixer, beat margarine and sugar until creamy
1: Stir in flour and walnuts until mixture is crumbly
2: Reserve 3/4 cup crumb mixture for topping
3: Press remaining crumb mixture on bottom of 15 1/2 x 10 1/2 x 1-inch baking pan
4: Bake at 350 deg F for 15 to 18 minutes or until lightly browned
5: Meanwhile, blend pumpkin, condensed milk, molasses, eggs, pumpkin pie spice and vanilla; pour over pastry crust
6: Sprinkle with reserved crumb mixture
7: Bake 30 to 35 minutes more or until set
8: Cool in pan on wire rack
9: Drizzle with powdered sugar glaze if desired
10: Cut into 2 1/2 x 1 1/2-inch bars
11: Store covered in refrigerator
12: Recipe By : Fleischmann - PPG 11/10/96 Posted to MC-Recipe Digest V1 #292 Date: Sun, 10 Nov 1996 20:36:30 -0500 From: Lu Carter Huebner <huebner@andrew
13: cmu
14: edu>