1 3/4 c. flour
1/3 c. sugar
3/4 c. butter
1/2 c. flour
1/2 c. blanched almonds, chopped
1/2 c. brown sugar, packed
1/4 c. butter
14 oz. can Eagle Brand condensed milk
1 lb. can pumpkin
2 eggs
1/2 tsp. allspice
3/4 tsp. salt
1/4 tsp. cinnamon

Beat together the first three ingredients until well mixed and crumbly. Press evenly onto bottom and sides of a 9 x 13 inch glass pan. Bake at 350 degrees for 10 minutes. Combine the next four ingredients in a separate bowl. Set aside. Mix together last 6 ingredients. Pour over hot crust. Sprinkle almond mixture over top. Bake at 350 degrees for 30 minutes or until knife inserted 2 inches from edge comes out dry. Cool. Cut into squares.