Southern Pumpkin Walnut Praline Delight Bars

Prepare the Pastry: In a food processor, blend the flour, sugar, and salt together. Add the cold butter pieces and pulse until the mixture resembles coarse crumbs. Slowly drizzle in the ice water while pulsing until the dough starts to come together. Turn it out onto a floured surface, knead gently a few times, shape into a disc, cover in plastic wrap, and refrigerate for about 30 minutes.

Preheat the oven to 350°F (175°C). Grease a 9x13-inch glass baking dish. On a floured surface, roll the chilled pastry into an 11x15-inch rectangle, about 1/8-inch thick. Trim this to a 10x14-inch rectangle. Carefully transfer the pastry to the prepared dish, ensuring it fits snugly into the corners. Line the crust with aluminum foil and fill with dried beans to weigh it down. Bake for 20 minutes, until lightly browned. Remove the foil and beans, returning to the oven to bake for an additional 8-10 minutes until fully cooked but not browned.

Make the Filling: In a medium bowl, whisk together the eggs, light brown sugar, cinnamon, and pumpkin pie spice until well combined. Add the pumpkin puree and whisk until smooth. Gradually whisk in the evaporated milk until the mixture is homogeneous. Pour the filling into the pre-baked crust and smooth the top with a spatula. Bake for approximately 20 minutes, or until the edges are set while the center remains slightly wiggly.

Prepare the Topping: In another medium bowl, combine the chopped walnuts, flour, and brown sugar. Add the softened butter and mix until all ingredients are evenly combined. Drop spoonfuls of the mixture over the partially baked pumpkin filling, ensuring even coverage. Return to the oven and bake for an additional 20 minutes until the topping is golden and bubbly.

Let the bars cool completely in the baking dish on a wire rack. Once cooled, cut into 16 bars and serve. Refrigerate any leftovers for up to 3 days, but we doubt they’ll last that long!