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Pumpkin Walnut Praline Bars

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!

Time: 80 minutes

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 350f
  • 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 !


pumpkin walnut praline bars image

Number Of Ingredients: 12

Ingredients:

  1. white flour
  2. sugar
  3. salt
  4. unsalted butter
  5. ice water
  6. eggs
  7. light brown sugar
  8. cinnamon
  9. pumpkin pie spice
  10. solid pack pumpkin
  11. evaporated milk
  12. walnuts


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!

Recipe From food.com

Provided by Sharon123

Time 1h20m

Yield 16 bars

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.


Pumpkin-Walnut Praline Bars image

Number Of Ingredients: 15

Ingredients:

  • 1 1/2 cups white flour
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon salt
  • 4 ounces cold unsalted butter, cut into 1/2-inch pieces
  • 1/4 cup ice water
  • 3 large eggs
  • 2/3 cup light brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice (cinnamon, ginger, nutmeg, allspice, mace and cloves)
  • 1 (15 ounce) can solid pack pumpkin
  • 1/2 cup evaporated milk
  • 1 cup walnuts, chopped (4 ounces)
  • 1/4 cup white flour
  • 1/2 cup light brown sugar
  • 4 ounces unsalted butter, softened


PUMPKIN AND WALNUT SQUARES

The buttery crust and crumb topping plus the creamy pumpkin filling make this a popular dessert at potlucks. Try it with whipped cream, ice cream or all by its yummy self. This is the pumpkin walnut recipe to end all recipes. -Ruth Beller, Sun City, California

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h15m

Yield 2 dozen

Steps:

  • Preheat oven to 350°. Mix flour, sugar and brown sugar; cut in butter until crumbly. Stir in walnuts. Reserve 1 cup mixture for topping; press remaining mixture onto bottom and halfway up sides of a 13x9-in. baking dish., In a large bowl, beat eggs, pumpkin, milk, cinnamon, salt and allspice just until smooth. Pour into crust; sprinkle with reserved topping., Bake until golden brown, 50-55 minutes. Cool slightly on a wire rack. Serve warm, or refrigerate and serve cold. If desired, dust with confectioners' sugar. Refrigerate leftovers.


Pumpkin and Walnut Squares image

Number Of Ingredients: 12

Ingredients:

  • 1-3/4 cups all-purpose flour
  • 1/3 cup sugar
  • 1/3 cup packed brown sugar
  • 1 cup cold butter, cubed
  • 1 cup chopped California Walnuts
  • 2 large eggs, room temperature, lightly beaten
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground allspice
  • Confectioners' sugar, optional


PUMPKIN WALNUT SQUARES

My mother-in-law handed this pumpkin bar recipe down as a surefire way to keep my husband happy during the holidays. It's his favorite childhood dessert. -Melissa Conchieri, Northport, New York

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h

Yield 12 servings.

Steps:

  • Set aside 1/2 cup cake mix for filling. In a small bowl, combine the oil, 1 egg and remaining cake mix. Press into a greased 13x9-in. baking pan. Sprinkle with 1/2 cup walnuts., In a large bowl, combine the pumpkin, milk, vanilla, salt, cinnamon, reserved cake mix and remaining eggs. Pour over crust; sprinkle with remaining walnuts., Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Cut into squares. Store leftovers in the refrigerator.


Pumpkin Walnut Squares image

Number Of Ingredients: 9

Ingredients:

  • 1 package yellow cake mix (regular size), divided
  • 1/4 cup canola oil
  • 4 large eggs, divided use
  • 1 cup chopped walnuts, divided
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon


PRALINE PUMPKIN DESSERT

Eat cake instead of pumpkin pie! Made easier with a cake mix and baked in a pan everyone has, this dessert feeds a crowd!

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Time 1h45m

Yield 12

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan.
  • Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top.
  • Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes.
  • To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator.


Praline Pumpkin Dessert image

Number Of Ingredients: 10

Ingredients:

  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1 can (12 oz) evaporated milk
  • 3 eggs
  • 1 cup sugar
  • 4 teaspoons pumpkin pie spice
  • 1 box Betty Crocker™ Super Moist™ yellow cake mix or spice cake mix
  • 1 1/2 cups chopped pecans or walnuts
  • 3/4 cup butter or margarine, melted
  • Whipped cream, if desired
  • Additional pumpkin pie spice, if desired


PUMPKIN NUT BARS

A moist, soft cookie bar that has been a favorite of my family for years. I got the recipe originally from my kid's Grandma B.

Recipe From food.com

Provided by SharleneW

Time 45m

Yield 24 serving(s)

Steps:

  • Grease and lightly flour a 9x13-inch pan.
  • Beat together margarine, brown sugar and eggs.
  • Sift dry ingredients together and then combine with egg mixture.
  • Stir in pumpkin, nuts and vanilla.
  • Bake at 350°F for 20 to 25 minutes.
  • Cool before frosting.
  • For frosting: Mix together thoroughly cream cheese, butter, powdered sugar and vanilla.


Pumpkin Nut Bars image

Number Of Ingredients: 16

Ingredients:

  • 1/2 cup butter
  • 1 cup brown sugar
  • 2 large eggs
  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 2/3 cup canned pumpkin
  • 1/2 cup nuts (walnuts or pecans)
  • 1 teaspoon vanilla
  • 1 (8 ounce) package cream cheese
  • 1/2 cup butter
  • 1 (16 ounce) package confectioners' sugar
  • 1/2 teaspoon vanilla


QUICK PRALINE BARS

Turn ordinary graham crackers into an extraordinary treat. The delicious praline topping adds a sweet pecan crunch.

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Time 30m

Yield 24

Steps:

  • Heat oven to 350°F.
  • Arrange graham crackers in single layer in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
  • Heat brown sugar and butter to boiling in 2-quart saucepan. Boil 1 minute, stirring constantly; remove from heat. Stir in vanilla.
  • Pour sugar mixture over crackers; spread evenly. Sprinkle with pecans.
  • Bake 8 to 10 minutes or until bubbly; cool slightly. Cut between graham crackers into bars.


Quick Praline Bars image

Number Of Ingredients: 5

Ingredients:

  • 24 graham cracker squares
  • 1/2 cup packed brown sugar
  • 1/2 cup butter or margarine
  • 1/2 teaspoon vanilla
  • 1/2 cup chopped pecans


PUMPKIN BARS

Make classic pumpkin bars with the help of Bisquick® mix, then smother them with buttery cream cheese frosting.

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Time 2h45m

Yield 48

Steps:

  • Heat oven to 350°F. Grease bottom and sides of 15x10x1-inch pan with shortening or cooking spray.
  • In large bowl, beat all bar ingredients except raisins with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in raisins. Pour into pan.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 2 hours.
  • In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar on low speed until smooth. Spread over bars. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.


Pumpkin Bars image

Number Of Ingredients: 13

Ingredients:

  • 2 cups Original Bisquick™ mix
  • 2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 4 eggs, beaten
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1/2 cup raisins
  • 1 package (3 oz) cream cheese, softened
  • 1/3 cup butter or margarine, softened
  • 1 tablespoon milk
  • 1 teaspoon vanilla
  • 2 cups powdered sugar


PRALINE PUMPKIN PIE

Meet the Cook: For me, baking is a relaxation rather than a chore. This is one of my favorites, a dessert I adapted from a neighbor's recipe for praline chocolate pie. The house my husband and I live in is in the suburbs, overlooking fields. -Sandra Haase, Baltimore, Maryland

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h5m

Yield 10 servings.

Steps:

  • In a small bowl, combine the pecans, sugar and butter; press onto the bottom of pie shell. Prick sides of pastry with a fork. Bake at 450° for 10 minutes. Cool on a wire rack for 5 minutes. Reduce heat to 350°., For filling, combine the eggs, sugar, flour and spices in a large bowl; stir in pumpkin. Gradually add cream. Pour into pastry shell. If desired, sprinkle chopped pecans on top. Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. , Refrigerate for at least 3 hours before serving. Refrigerate leftovers.


Praline Pumpkin Pie image

Number Of Ingredients: 16

Ingredients:

  • 1/3 cup finely chopped pecans
  • 1/3 cup packed brown sugar
  • 3 tablespoons butter, softened
  • 1 unbaked pastry shell (10 inches)
  • FILLING:
  • 3 large eggs, lightly beaten
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 can (15 ounces) solid-pack pumpkin
  • 1-1/2 cups half-and-half cream
  • Additional chopped pecans, optional


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