1/2 c. low-fat & cholesterol butter, softened
1 c. brown sugar, firmly packed
1 1/2 c. flour, unsifted
1 c. quick oats with oat bran
1 tsp. baking powder
1 tsp. salt (optional)
1 (16 oz.) can pumpkin (about 2 cups)
1 (14 oz.) can sweetened condensed milk (not evaporated milk)
2 eggs, beaten or 3 oz. of imitation eggs
2 tsp. pumpkin pie spice
1 1/2 tsp. vanilla extract
1 c. almonds, sliced

Preheat oven to 350 degrees. In large mixer bowl, beat butter and sugar until fluffy, add flour, oats, baking powder and 1/2 teaspoon salt. Mix until crumbly, reserving 3/4 cup flour mixture, press remainder on bottom of 15 x 10 inch pan. Bake 20 minutes. Meanwhile, in medium mixing bowl, combine pumpkin, milk, eggs, pumpkin spice and vanilla. After removing crust from oven, pour in pumpkin mixture. Bake 30 to 35 minutes or until set. Cool thoroughly. Garnish with powdered sugar, if desired. Cut into bars. Makes 10 large bars. Store covered in refrigerator.