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Name: Pumpkin Bars with Hazelnut Crust
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: Hazelnut Shortbread; 1/2 c hazelnuts raw unpeeled; 1 c All purpose flour; 1/4 tsp kosher salt; 1/2 c unsalted butter room temperature; 1/2 c light brown sugar; 1/2 tsp vanilla; Pumpkin Filling; 2 lg eggs; 1 15 oz can pure pumpkin 2 cups; 3/4 c light brown sugar; 1/2 tsp vanilla; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/8 tsp ground cloves; 1/4 tsp kosher salt; 1 1/2 cups heavy cream; Garnish; 1/2 c heavy cream; 1 tablespoon white sugar

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INGREDIENTS

Hazelnut Shortbread
1/2 c hazelnuts ; raw unpeeled
1 c All purpose flour
1/4 tsp kosher salt
1/2 c unsalted butter ; room temperature
1/2 c light brown sugar
1/2 tsp vanilla
Pumpkin Filling
2 lg eggs
1 15 oz can pure pumpkin ; 2 cups
3/4 c light brown sugar
1/2 tsp vanilla
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
1/4 tsp kosher salt
1 1/2 cups heavy cream
Garnish
1/2 c heavy cream
1 tablespoon white sugar

INSTRUCTIONS

Preheat oven to 350 and place rack in middle of oven.

Line the bottom and sides of 9 x 13 baking pan with foil, then butter and flour well.

Hazelnut shortbread - Place nuts on a baking sheet and bake for approximately 15 minutes or until brown and fragrant and skins starting to peel. Remove from oven, place hot hazelnuts in a clean dish towel, roll it up and let the nuts steam for about 5 minutes. then briskly rub the nuts to remove most of their skins. set aside to let the nuts cool and then coarsely chop.

Place the chopped hazelnuts,, flour and salt in the bowl of your food processor fitted with a metal blade. Process the mixture until the hazelnuts are finely ground.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy [ about 2-3 minutes.] Beat in vanilla. Add the flour mixture and beat until a soft dough forms. Press the dough evenly and firmly onto the bottom of the foil lined pan. Bake for about 15 minutes or until the shortbread is set and beginning to brown around the edges. Remove from oven and place on a wire rack.

Run a knife around the inside edges of the pan. cool several hours in refrigerator. Lift the pumpkin bars from the pan by holding the foil.

Cut into 3x3 inch squares, to be cut diagonally and serve 2 triangles per plate

Bars can be refrigerated for several days. Serve chilled or room temperature.

Garnish- Whip 1/2 cup heavy cream with 1 Tablespoon white sugar until stiff peaks form. Place chipped cream in a pipping bag fitted with an open star tip and pipe a small rosette of cream on top of each pumpkin bar.

NOTES

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Pumpkin Bars with Hazelnut Crust

Hazelnut Shortbread
1/2 c hazelnuts raw unpeeled
1 c All purpose flour
1/4 tsp kosher salt
1/2 c unsalted butter room temperature
1/2 c light brown sugar
1/2 tsp vanilla
 Pumpkin Filling
2 lg eggs
1 15 oz can pure pumpkin 2 cups
3/4 c light brown sugar
1/2 tsp vanilla
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
1/4 tsp kosher salt
1 1/2 cups heavy cream
 Garnish
1/2 c heavy cream
1 tablespoon white sugar

Preheat oven to 350 and place rack in middle of oven.
Line the bottom and sides of 9 x 13 baking pan with foil, then butter and flour well.

Hazelnut shortbread - Place nuts on a baking sheet and bake for approximately 15 minutes or until brown and fragrant and skins starting to peel.  Remove from oven, place hot hazelnuts in a clean dish towel, roll it up and let the nuts steam for about 5 minutes.  then briskly rub the nuts to remove most of their skins.  set aside to let the nuts cool and then coarsely chop.

Place the chopped hazelnuts,, flour and salt in the bowl of your food processor fitted with a metal blade.  Process the mixture until the hazelnuts are finely ground.

In the bowl of your electric mixer, or with a hand  mixer, beat the butter and sugar until light and fluffy [ about 2-3 minutes.]  Beat in vanilla.  Add the flour mixture and beat until a soft dough forms.  Press the dough evenly and firmly onto the bottom of the foil lined pan.  Bake for about 15 minutes or until the shortbread is set and beginning to brown around the edges.  Remove from oven and place on a wire rack.

Pumpkin Filling- meanwhile in a large bowl,whisk the eggs.  Add the pumpkin, sugar, vanilla, spices and salt and whisk t combine.  gradually stir in the cream.  Pour the filling over the pre-baked crust and bake for about 30-35 minutes or until the filing is set in the center.  Remove from oven and place on a rack to cool.
Run a knife around the inside edges of the pan.  cool several hours in refrigerator.    Lift the pumpkin bars from the pan by holding the foil.
Cut into 3x3 inch squares, to be cut diagonally and serve 2 triangles per plate
 Bars can be refrigerated for several days.  Serve chilled or room temperature.
Garnish- Whip 1/2 cup heavy cream with 1 Tablespoon white sugar until stiff peaks form.  Place chipped cream in a pipping bag fitted with an open star tip and pipe a small rosette of cream on top of each pumpkin bar.

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Nutrition

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Serving Size: 1 Serving (81g)
Recipe Makes: 12 Servings

Calories: 300
Calories from Fat: 161 (54%)

Amt Per Serving		% DV

	Total Fat 17.9g	24 %
	Saturated Fat 9.9g	49 %
	Monounsaturated Fat 5.9g
	Polyunsanturated Fat 1g
Cholesterol 82.8mg		25 %
Sodium 80.3mg		3 %
Potassium 121.5mg		3 %
Total Carbohydrate 33.2g		10 %
	Dietary Fiber 0.9g	3 %
	Sugars, other 32.3g
Protein 3.3g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 300

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