Total Time
40mins
Prep 15 mins
Cook 25 mins

this is like a delicate pumpkin pie...with a crunchy topping...

Ingredients Nutrition

Directions

  1. Preheat the oven to 350*.Lightly butter a 13x9 baking pan.
  2. TO MAKE THE CRUST:.
  3. 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.
  4. 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.
  5. Cut a 13x9 piece of wax paper or foil and place on a flat surface.
  6. 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.
  7. Lift off and discard the paper.
  8. Trim the edges of the dough to fit the pan.
  9. Brush lightly with a little of the beaten egg white -- and refrigerate until ready to bake.
  10. TO MAKE THE FILLING:.
  11. 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.
  12. Add the walnuts and stir to blend.
  13. Sprinkle the topping evenly over the surface of the pumpkin filling.
  14. Return the bars to the oven and bake for about 15 minutes or until lightly browned.
  15. Cool on a wire rack before cutting into bars.

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