Pumpkin Pie, Part 2 (17)

Hello.  Happy to see you back.

Any of you inspired to make a pie out of the actual pumpkin?  This is a continuation of the Pumpkin Pie saga.  If you missed Pumpkin Pie, Part 1, read that first so you know what is going on.

By now, I have decided that Pumpkin Pie has to be eaten with a fork and we only have finger snacks at Guild.  So, I decided to make Pumpkin Cookie Bars.  Found a great recipe online, that calls for pumpkin puree, “not canned pie filing.”  OK.  That’s what I have.

The first hurdle (well, actually, the second, after the pumpkin puree to start with.  But the first hurdle for Pumpkin Pie, Part 2.) was the Pumpkin Pie Spice.

As I mentioned before, if they don’t have Pumpkin Pie, they surely don’t have Pumpkin Pie Spice.  I looked online to see what spices are in Pumpkin Pie Spice

There were several opinions, but all said Cinnamon, Nutmeg, Cloves and Ginger; all ground.   Some added Allspice.  I could find everything except the Cloves and the Allspice.   I could fine whole Cloves, but not ground.  And I don’t have anything to grind with.

I did find something called  Mixed Spice.  It has Cinnamon, Nutmeg, Cloves and Ginger plus Coriander and Caraway.  I got that.  The more spices the better. Here are the ingredients I used.  Then the baking and the icing and the cutting and the eating.

So, there you have it.  Pumpkin Bar Cookies to make a Pilgrim proud.  And toasted pumpkin seeds to munch on.  Just toasted with butter and salt.

Let me know how you get on with your pumpkin baking.

See you next time.

P.S.:  They were a hit with our guests.