1/2 teaspoon pumpkin pie spice (or cloves/nutmeg/cinnamon)
1/4 teaspoon salt
1 tablespoon all purpose flour
1/2 jar pumpkin sundae topping (if unavailable, use caramel)
Preheat oven to 375 degrees F. In medium bowl, combine 1 1/2 cups flour, nuts, sugars and 1 teaspoon cinnamon. Add butter, mix until crumbly. Reserve 1 1/4 cups of the mixture. Pat remaining mixture on bottom of ungreased 13x9-inch baking pan.
Meanwhile, in large mixing bowl, combine pumpkin, sweetened condensed milk, eggs, remaining 1 teaspoon cinnamon, allspice and salt; mix well. Pour evenly over crust. Mix reserved crumbs with 1 tablespoon flour. Sprinkle over pumpkin mixture.
Bake 30 to 35 minutes or until set. Cool 10 minutes.
Drizzle sundae topping over bars before cutting into squares.
Serve warm. Or cold. (we like them both ways) Store leftovers in refrigerator.