If you’re someone who freezes food for later use, then you know there’s something to be said about how long food can be frozen and then used without sacrificing quality.  That would mean that the bones from last year’s something or other that are barely recognizable due to the accumulation of frost most likely need to be tossed.

But the two cups of fresh pumpkin I prepared last November, each carefully poured into its own bag, the air patiently pressed out, then frozen flat looked perfectly fine.  Bright in color, and not a hint of frost.  For about five seconds I imagined a whole new world of cooking up a storm of fresh items and then preparing them for the freezer.  And then I snapped out of it.

The food world on the Internet is aswirlin’ with pumpkin pies and mousse, and whoopie pies, soup, bread, and muffins, and since the idea of pumpkin pie is so yummy right now, but we wait until Thanksgiving to savor our first bite, I thought a compromise was in order.  I could have a somewhat pumpkin pie taste in a bar cookie.

Nice.  Very nice.  If you are someone who likes pumpkin pie but wishes there just wasn’t so much of that custard, then these are a lovely option.  Packing them up and sending them home with guests on Thanksgiving is quite a bit easier than sending pie slices, too!

Continue reading Pumpkin Pie Bars with Pepitas