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Nutty Pumpkin Praline Bars

Nutty Pumpkin Praline Bars

Nutty Pumpkin Praline Bars

Nutty Pumpkin Praline Bars

Nutty Pumpkin Praline Bars
 
Nutty Pumpkin Praline Bars
Recipe By:
Ingredients
  • PASTRY:
  • 1 ½ c. flour
  • 1 ½ T. sugar
  • ½ t. salt
  • 1 stick cold butter, cut into ½” pieces
  • ¼ c. ice water
  • FILLING:
  • 3 large eggs
  • ⅔ c. light brown sugar
  • 1 t. cinnamon
  • ½ t. pumpkin-pie spice
  • 1 (15-oz.) can solid-pack pumpkin puree
  • ½ c. evaporated milk
  • TOPPING:
  • 1 c. chopped walnuts
  • ¼ c. flour
  • ½ c. light brown sugar
  • 1 stick butter, softened
Instructions
  1. TOPPING: In food processor, combine the flour with sugar and salt. Add pieces of cold butter and pulse just until they resemble small peas. Add ice water and pulse until the dough is lightly moistened.
  2. Turn the dough out onto a lightly floured work surface and knead several times, until it comes together.
  3. Flatten dough into a disk, wrap it in plastic and refrigerate until chilled, about 30 minutes.
  4. Preheat oven 350. Butter 9x13” glass baking dish.
  5. On lightly floured work surface, roll out pastry to 11x15” rectangle, about ⅛” thick.
  6. Trim pastry to 10x14” rectangle.
  7. Roll the pastry around the rolling pin and carefully unroll it in the prepared baking dish, easing it into corners.
  8. Line pastry with aluminum foil and fill with pie weights or dried beans.
  9. Bake pastry for 20 minutes, until lightly browned and just set.
  10. Remove foil and weights and bake 8-10 minutes longer, until pastry is cooked through but not browned.
  11. In medium bowl, whisk the eggs with light brown sugar, cinnamon and pumpkin pie spice.
  12. Add the puree and whisk until smooth.
  13. Whisk in evaporated milk until filling is blended.
  14. Pour the filling into the prebaked crust and smooth the surface.
  15. Bake 20 minutes, until filling is set around the edges but very jiggly in center.
  16. In medium bowl, toss the walnuts with flour and brown sugar.
  17. Add butter and stir until combined.
  18. Drop tablespoons of topping onto the partially baked pumpkin layer.
  19. Bake 20 minutes longer, until topping is sizzling and golden and pumpkin filling is just barely jiggly in center.
  20. Let cool completely, then cut into 16 bars.
Notes
*****Refrigerate up to 3 days.
 

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