This variation of the original recipe I found in a Cuisine At Home magazine is less sweet than its original, and uses walnuts instead of pecans. (The debate on which nut is better still goes on to this day in my family… walnuts get a slightly higher vote so that’s why we switched.) It is very yummy and always gets gobbled up!
Preheat oven to 350 degrees.
Butter a 8×10 or 9×12 baking dish (depending on the thickness of the bar that you want). You can also double this recipe and use a larger pan.
The original recipe calls for lining the bottom with foil, so you can easily lift it out and cut it up. Either way turns out great, but I personally like the flavor and crispness the extra butter gives the crust.
Cream together 1 stick of softened butter with 1/3 cup brown sugar (packed).
Add in 1 1/3 cups all-purpose flour and 1/4 tsp salt.
Mix until crumbly.
Press into the bottom of the prepared pan.
Bake until golden, about 30 minutes.
Whisk together 3 eggs and 2/3 cups (each) granulated sugar and brown sugar (packed). And here’s a tip for those who tend to “space it” like me – accidentally adding more than 3 eggs will only make the topping more like pumpkin pie and it still turns out really good. So you can’t mess up this recipe. The story behind the mess up? Please don’t ask yet, it’s too soon.
Then add the following:
1/2 can pumpkin puree (about 7 1/2 oz)
1/2 cup maple syrup
1/4 cup light corn syrup
1/2 tsp ground cinnamon
1/4 tsp salt
1/8 tsp ground cloves
1 1/2 cups walnut halves
Pour mixture over hot crust and bake until filling is set, about 45 minutes.
Serve at room temperature and watch it get all gobbled up!