3/4 c. (6 oz.) unsweetened apple juice concentrate
3/4 c. nonfat dry skim milk powder
3 tbsp. (1 1/2 oz.) unsweetened apple juice concentrate
1/3 c. chopped walnuts
1 c. flour
1/2 c. oatmeal
2 tsp. cinnamon
1/4 c. melted butter
2 tbsp. (1 oz.) unsweetened apple juice concentrate
1 c. canned pumpkin
1 egg white
1/2 tsp. allspice

Heat 3/4 cup apple juice concentrate and add dry skim milk, stirring constantly. Let stand (will not completely dissolve). Soak walnuts in 3 tablespoons apple juice concentrate. Measure flour, oatmeal and cinnamon into bowl and make a well.

Measure melted butter and 2 tablespoons apple juice concentrate in measuring cup and add all at once to dry ingredients. Mix and press into 9 x 13 inch pan. Bake at 350 degrees for 15 minutes.

Mix pumpkin, egg white, allspice and apple juice concentrate with dry milk mixture. Spread on bottom crust. Sprinkle walnuts evenly on batter and smooth nuts onto batter with back of spoon. Reduce oven temperature and bake at 325 degrees for 25-30 minutes or until toothpick inserted in center comes out clean. Cut into 24 squares.