Instructions: Beat all but 1/2 cup flour with the granulated sugar and 3/4 cup of the butter until well mixed and crumbly. Press evenly into bottom and up side of 11x7x1 1/2-inch pyrex baking dish. Bake at 350 degrees 10 minutes.

Meahwhile, prepare almond topping: Combine the remaining 1/2 cup flour, 1/4 cup butter, almonds and brown sugar until evenly mixed. To prepare filling; Beat condensed milk with pumpkin, eggs, and seasonings. Turn pumpkin filling into hot crust; sprinkle almond mixture over top. Bake at 350 degrees 50 minutes or until knife inserted 2 inches from edge comes out dry. Cool or chill in pan. Cut into squares.

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