Rich, the city farm manager in Providence, was the inspiration for this delectable and simple vegetable stew. Ingredients that are in season, locally grown, and organic provide the best flavor. For a nice home treatment, increase the cayenne a little. Combine hot food with warm bread.
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs |
| Servings: | 12 |
| Yield: | 12 bars |
Ingredients
- ½ cup softened butter
- ⅓ cup white sugar
- ¼ teaspoon vanilla extract
- 1 cup all-purpose flour
- ⅓ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs
- 1 cup firmly packed brown sugar
- 1 cup canned solid pack pumpkin
- 1 teaspoon vanilla extract
- ½ cup chopped pecans (Optional)
- 1 cup all-purpose flour
- ⅓ cup white sugar
- ¼ cup cold butter
Instructions
- Preheat an oven to 400 degrees F (200 degrees C).
- Beat 1/2 cup butter, 1/3 cup sugar, and 1/4 teaspoon of vanilla extract together until blended. Mix in 1 cup flour until no longer dry. Press into a 9×13-inch baking dish.
- Bake in the preheated oven for 10 minutes. Remove and allow to cool for a few minutes. Reduce the oven to 350 degrees F (175 degrees C).
- Whisk together 1/3 cup flour, the baking powder, and salt together in a bowl; set aside. Beat the eggs, brown sugar, pumpkin, 1 teaspoon vanilla extract, and the pecans together in a bowl until the pumpkin is smooth. Stir in the flour mixture until just incorporated and spread the batter over the parbaked crust.
- Place 1 cup flour, 1/3 cup sugar, and 1/4 cup of cold butter into a bowl. Press the butter into the flour using a pastry blender or fork until no pieces of butter remain and the mixture resembles coarse crumbs. Sprinkle evenly over the pumpkin batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely in the pan. Cut into bars before serving.
Nutrition Facts
| Calories | 358 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 8 g |
| Sodium | 169 mg |
| Sugars | 30 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Other than reducing the amount of topping by a third, made as directed. Mine seemed to have a slightly greasy taste. Thanks for sharing, but will keep looking.
So fun and fallish! After reading the reviews I doubled the shortbread base, used a full 15oz can of pumpkin and added 1 tsp cinnamon, 1/2 tsp ginger and 1/4 tsp clove to the filling. I made this vegan by using vegan butter and replacing the eggs with 2/3 cup of cashew cream. Used my own streusel recipe (1/2 cup flour, 1/3 cup sugar, 3 T. melted butter, vanilla and the pecans from the filling). Not too sweet, just right, and everyone loved them
I made these bars today. I was disappointed in them be they are VERY bland. I think adding all spice in the pumpkin would help. Also they needed more sugar.
I made double the recipe to fill up a 9 x 13 pan. I followed another’s suggestion of substituting 1/4 tsp (1/2 tsp doubled) salt for the vanilla in the shortbread. I used a whole 29-oz big can of pumpkin. I used walnuts instead of pecans in the pumpkin filling. I love a great oatmeal-based crumble on top, so I used about 1 1/2 cup flour, 1 1/2 cup oatmeal, 1/2 cup butter, 1 tsp or more cinnamon, 1/4 tsp. Nutmeg, and around 3/4 cup of so of brown sugar, mixed until crumbly with fingers. Spread on top, it fills the pan. I like lots of crumble on top. Excellent recipe with these changes.
No spices were included in this recipe. I added nutmeg, cinnamon, and ginger. Still, the brown sugar gave it a strange taste. Could have used the whole can of pumpkin. Thicker cookie crust but little pumpkin.
Theese bars provide best pumpkin filling ever!
It was delicious. I only read the reviews later to adjust the flour in the crumble I cooked it just like the recipe, and my hubby and i devoured it in a few days so divine I’m making it again this weekend.
Really Good, but the crumble top I needed to add 2 Tbsp of heavy cream.
These are easy and tasty. I put salt in the shortbread rather than vanilla. I used a whole 15 oz can of pumpkin. Added some allspice to the pumpkin mix and reduced the sugar to 2/3 C. Topping modified to 1/3 C flour, 1/3 C brown sugar, and 1/4 C butter with a bit more allspice. Used a 8×13 pan and it’s a thin bar, but I like that way.
Perfect without the pumpkin pie taste!
When I read through this recipe I questioned a few things…the amount of flour in the crumble and the size of pan 9×13. I made some changes in how I made it based on my baking knowledge.I didn’t want to make as written knowing id be a bit disappointed. Made mine in an 8×8 pan lined with parchment (makes it easier to remove from pan once cooled and slice). Reduced the flour in the crumble by half to 1/2 cup. Also added a teaspoon of pumpkin spice to the wet mix. Cooked the crust for 15 minutes and the entire dish afterwards for 35. I’m so glad I made these in a smaller pan.honeatly I don’t known how you can spread all that crust in a larger pan. My bars came out nice and thick and fluffy…just like I wanted. IF you don’t want a flat bar use smaller pan.
These are a tasty bar that is somewhat different from the usual bar. I did take the others recommendations & totally agree with them. They are: add 1/4 tsp salt to shortbread layer; add 1 tsp. pumpkin pie spice to middle pumpkin layer; in top crumble layer, decrease flour to 1/2 cup and add 1/2 cup brown sugar in its place.
These are pretty good, but would be very thin bars if you use a 9 x 13 pan. I used a 9 x 9 and my own crust– 1 1/3 c flour, 1/2 c butter and 1/4 cup sugar. I used a 15 oz can of pumpkin and added more pumpkin pie spices to the filling. I also changed the topping as many suggested to 1/3 flour, 1/3 brown sugar, 1/3 white sugar and 4 tbsp of butter… Oh, and I added the pecans to the topping mixture… Baked for 35-38 min. due to pan variation. I think these may be even better chilled.
These are very good and not too sweet. Not a one made it home from a small get together! Will make again, thank you.
loved the taste of this recipe but I feel like for my personal taste the recipe needs to be adjusted to have less crust and less toppings and more pumpkin filling.
Made these as per recipe – very good! May cut down total sugar a bit next time.
There wasnt enough!!! So good
Easy and good! I did add cinnamon & nutmeg to the pumpkin because I love those spices with my pumpkin. I increased the butter in the topping because there just seemed to be too much flour. They worked out fine in the 9×13. I will be making these again!
One of my favorite recipes! Only modifications: Made double the amount of shortbread, and followed the advice of a reviewer and made the crumble with 1/3 c flour, 1/3 c sugar, and 1/3 c brown sugar
Delicious, but I followed some others suggestions and made a couple changes to the recipe. Depending on your pan, you may have to cook a little longer so the topping is browned. 1. Shortbread has salt and no vanilla. Switched out 1/4 tsp vanilla for 1/4 tsp salt. 2. For crumble, cut back to 1/3 cup of flour and add 1/3 c brown sugar and 1/4 tsp salt 3. Added 1/2 tsp cinnamon to the pumpkin mix 4. Cut brown sugar in pumpkin mix to 3/4 cup
As written, 4 stars. I followed Stacey’s modifications.