PUMPKIN-WALNUT PRALINE BARS
These bars have a pumpkin pie filling and are terrific smothered in the buttery, nutty praline topping. Adapted from Food&Wine magazine(Oct. 2005). Enjoy! This is definately a Southern recipe, using pecans which are grown in Georgia!
Provided by Sharon123
Categories Dessert
Time 1h20m
Yield 16 bars
Number Of Ingredients 15
Steps:
- Make the Pastry:.
- In food processor, combine the flour with the sugar and salt. Add the pieces of cold butter and pulse until they resemble small peas. Add the ice water and pulse just until the dough is slightly moistened. Turn the dough out onto a lightly floured work surface and knead it serveral times, until it comes together. Flatten the dough into a flat circle, wrap it in plastic and refrigerate until chilled, about 30 minutes.
- Preheat oven to 350*F. Butter a 9"x13" glass baking dish. On a lightly floured work surface, roll out the pastry to an 11"x15" rectangle, about 1/8" thick. Trim the pastry to a 10"x14" rectangle. Roll the pastry around the rolling pin and carefully unroll it in prepared baking dish, easing it into the corners. Line the pastry with aluminum foil and fill with dried beans. Bake the pastry for 20 minutes, or until it is lightly browned and just set. Remove the foil and beans. Bake for 8 to 10 minutes longer, until the pastry is cooked through but not browned.
- Make the filling:.
- In a medium bowl, whisk the eggs with the light brown sugar, cinnamon and pumpkin-pie spice. Add the pumpkin puree and whisk until smooth. Whisk in evaporated milk until the filling is blended. Pour the filling into the prebaked crust and smooth the surface. Bake for about 20 minutes, until the filling is set around the edges but very wiggly in the center.
- Make the Topping:.
- In a medium bowl, toss the walnuts with the flour and brown sugar. Add the butter and stir until combined. Drop tablespoons of the topping onto the partially baked pumpkin layer. Bake about 20 minutes longer, until the topping is sizzling and golden and the pumpkin filling is just barely wiggly in the center. Let it cool completely, and cut into 16 bars. Enjoy!
- Note: the bars can be refrigerated up to 3 days.
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Khaliqa Maher
[email protected]These bars look amazing! I'm definitely going to make them for my next party.
savage willy
[email protected]I can't wait to try this recipe! It looks so good.
nabbu Corslet
[email protected]These bars are so delicious! The pumpkin and walnut flavors go so well together.
Joyonto Kumar
[email protected]I've made these bars several times and they're always a hit. They're the perfect balance of sweet and savory.
Francis Adu
[email protected]These bars are a great way to use up leftover pumpkin puree. They're also a great dessert for fall gatherings.
Othabetswe Hasly
[email protected]I'm not a big fan of pumpkin, but these bars were surprisingly good! The praline topping really makes them.
Bibash Kunwar
[email protected]These bars are so easy to make and they taste amazing! I will definitely be making them again.
Marc Britton
[email protected]I made these bars for a party and they were a big hit! Everyone loved them.
Ritaj Sy
[email protected]These bars are delicious! I love the combination of pumpkin, walnuts, and pralines. They're perfect for a fall dessert.
andria nozadze
[email protected]I love this recipe! The bars are always a crowd-pleaser, and they're so easy to make. I've even made them for bake sales and they always sell out.
Nosisana Nkumanda
[email protected]These pumpkin walnut praline bars were a hit at my Thanksgiving potluck! They were so easy to make and turned out perfectly. The pumpkin and walnuts gave them a great flavor and texture, and the praline topping was the perfect finishing touch.