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Prep Time: 35 Minutes Cook Time: 1 Minutes |
Ready In: 36 Minutes Servings: 2 |
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A layer of pumpkin filling is in between a buttery crust and nutty topping. Ingredients:
18 tablespoons unsalted butter, at a cool room temperature (2 sticks plus 2 tb, 255 gms) |
3/4 cup light brown sugar, firmly packed (165 gms) |
1/2 teaspoon pure vanilla extract |
1/2 teaspoon salt |
2 cups unbleached all-purpose flour (290 gms) |
1 cup cake flour (145 gms) |
1 (15 ounce) can pumpkin puree |
1 (12 ounce) can evaporated milk |
3/4 cup sugar (150g gms) |
2 eggs (100 gms) |
2 egg yolks |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/2 teaspoon ground ginger |
1/4 teaspoon ground cloves |
1/4 teaspoon ground nutmeg |
1/2 teaspoon pure vanilla extract |
1 cup packed light brown sugar (217 gms) |
1 cup chopped toasted pecans or 1 cup walnuts (4-6 oz) |
1/4 cup demerara sugar |
1 cup whipping cream |
1 tablespoon sugar |
1 dash pure vanilla extract |
Directions:
1. Optional- substitute 2 1/4 tsp pumpkin pie spice in lieu of the cinnamon, ginger, nutmeg and cloves.
2. Optional- substitute 3 cups (435 gms) of bleached all-purpose flour for the unbleached& cake flours.
3. Line a 9x13 aluminum baking pan with heavy duty foil.
4. Leave 2-3 inches of foil sticking out of the pan on the short sides to aid in lifting the finished product out of the pan.
5. FOR THE PASTRY: In a small bowl or plastic bag measure and mix flours and salt.
6. In the bowl of an electric mixer fitted with the paddle attachment (can be done with a hand mixer), mix the butter, vanilla extract and sugar on medium speed until light and fluffy, about 2 minutes.
7. Add flours 1 cup at a time, on medium speed, mixing until fully incorporated after each addition.
8. Continue mixing until the dough begins to come together in large clumps.
9. Press dough into prepared pan about 1/4-inch thick.
10. Prick the pastry with the tines of a fork or a wooden skewer.
11. Chill until firm, about 20 minutes.
12. While the pastry is resting, Place rack in center of oven.
13. Preheat to 375 degrees F.
14. Spread nuts on a cookie sheet and roast for 5-10 minutes, unitl hot and aromatic (do not burn them!) Allow to cool Bake pastry until golden brown, 18 to 20 minutes.
15. HAVE FILLING READY WHEN CRUST COMES OUT OF OVEN.
16. Lower oven temp to 350 degrees.
17. FOR THE FILLING: Mix spices, salt and sugar in a small bowl, whisk to combine.
18. Whisk pumpkin, eggs, yolks, extract, evaporated milk in a large bowl until smooth.
19. Slowly add sugar/spice mix and beat until well combined.
20. Pour over HOT crust.
21. Bake for an additional 20 minutes or until just set and still jiggles in the center.
22. HAVE TOPPING READY WHEN BARS COME OUT OF OVEN.
23. FOR THE TOPPING: Combine topping ingredients, when filling has set remove bars from oven and evenly sprinkle topping over filling.
24. Bake for 20-30 minutes, you just want the topping to be browned and about 1/2 melted The filling may start to crack and get a bit puffy.
25. Cool on a wire rack for several hours, refrigerate overnight, remove from pan, cut into 24 squares, sprinkle sugar on bars.
26. Keep in refigerator until ready to serve with a dollup of slightly sweetened whipped cream.
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