Pumpkin Praline Walnut Bars
Ingredients
- 1 12 cups unbleached all-purpose flour ⓘ
- 1 tablespoon granulated sugar ⓘ
- 1 pinch salt ⓘ
- 12 cup vegetable shortening ⓘ
- 4 tablespoons ice water ⓘ
- 1 large egg white, lightly beaten ⓘ
- 1 cup canned solid-pack pumpkin ⓘ
- 3 large eggs ⓘ
- 23 cup packed light brown sugar ⓘ
- 1 teaspoon ground cinnamon ⓘ
- 14 teaspoon grated fresh nutmeg ⓘ
- 34 cup evaporated milk ⓘ
- 12 cup packed light brown sugar ⓘ
- 1 tablespoon unbleached all-purpose flour ⓘ
Instructions
- Preheat the oven to 350*.Lightly butter a 13x9 baking pan.
- TO MAKE THE CRUST:.
- In a large bowl, stir together the flour, sugar, and salt.
- Cut in the shortening with a pastry blender or 2 knifes until the mixture is the consistency of rough cornmeal.
- Add the ice water gradually, while stirring lightly with a fork, just until the dough begins to form a ball.Gather the dough together with floured hands.
- Cut a 13x9 piece of wax paper or foil and place on a flat surface.
- Place the dough in the center and roll with a lightly floured rolling pin to fit the paper as perfectly as possible.
- Lighting the dough by the paper, invert it into the prepared pan.
- Lift off and discard the paper.
- Trim the edges of the dough to fit the pan.
- Brush lightly with a little of the beaten egg white -- and refrigerate until ready to bake.
- TO MAKE THE FILLING:.
- In a large bowl, combine the brown sugar and flour in a bowl; add the butter and blend with your fingertips or a fork until mixed and crumbly.
- Add the walnuts and stir to blend.
- Sprinkle the topping evenly over the surface of the pumpkin filling.
- Return the bars to the oven and bake for about 15 minutes or until lightly browned.
- Cool on a wire rack before cutting into bars.
Nutrition & Diet Analysis (per serving)
1326
kcal
66% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).