Show off fall flavors with this delicious Pumpkin Hazelnut Bars recipe featuring a flaky crust, creamy pumpkin pie filling and crunchy hazelnut topping.
- Makes: 18 bars
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Difficulty Rating: Easy
- Nutrition Highlights: Pumpkin is one of the richest sources of Vitamin A and antioxidants beneficial for improved joint and eye health.
- Recipe Created By: Mary Carter
- Recipe From: Tennessee Home & Farm
Instructions
- Preheat oven to 350 degrees.
- Combine crust ingredients in a bowl until well blended. Press into lightly greased 9-by-13-inch baking dish. Set aside. (Leave oven on.)
- In a separate bowl, blend filling ingredients with a mixer or whisk until very smooth. Spoon evenly over crust.
- In a medium bowl, combine topping ingredients. Mix with your hands until well blended. Sprinkle evenly over filling.
- Bake for 1 hour. Cool completely before cutting.
Linked up at Show Me What You Got Tuesday, Time to Sparkle Tuesday, and Tuesday’s Treasures
This really looks incredible. I was wondering if I can substitute the pumpkin with cushaw? I raised some cushaws this year and would really like some new recipes besides pie.
Hi Jennette,
Based on a little Internet research, it looks like cushaw is a sweeter squash often used as substitute for pure pumpkin, so I would imagine that it would be great in this recipe! I think you can follow our fresh pumpkin puree instructions to make your own cushaw puree for use in this recipe. Hope this helps!
Jessy Yancey
editor
Farm Flavor
Do you bake the crust first at all? Do you need to refrigerate the bars once they are cooled?
Hi Rachael,
You do not bake the crust in advance, as it bakes with the rest of the layers. However, the bar should be refrigerated after cooling until serving time, as the filling is similar to pumpkin pie. They do taste the best at room temperature, though. Thanks for your question, and we’ve updated the recipe to reflect it!
Best,
Jessy Yancey
editor
Farm Flavor
Linked up at Foodie Friday and The Party Bunch
I’ve never had hazenuts and pumpkin together, but what a great sounding combination. Thanks so much for bringing this to foodie friday.
May I substitute pecans for the hazelnuts?
Hi Carla,
Sure, I don’t see why you couldn’t substitute pecans for hazelnuts! Sounds like a delicious combination to us. Let us know how they turn out!
Rachel Bertone
editor, Farm Flavor
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