Is anyone out there tired of pumpkin yet? I'm not. It's really too bad that pumpkin is so prevalent in the fall months and all but disappears the rest of the year. You can always get your hands on canned pumpkin so there's no excuse to go without.
Another flavor that grows on you (you either love it or hate it) is ginger. Many Asian meals will have some ginger for the main spice. While I don't cook many Asian recipes because of all the slicing and dicing, etc, I love to sprinkle ginger into baked goods such as cakes, cookies and these pumpkin ginger bars. I savor the spicy sweetness and heat that comes through with every bite. So, if you want the flavors of pumpkin pie with chunks of ginger, try this one. It's super easy too.
1/2 c butter, softened
3/4 c brown sugar, light or dark
3/4 cup pumpkin, canned
1/2 tsp maple flavoring
1/2 c chopped crystallized ginger
1 cup flour
1 tsp ginger, ground
1/2 tsp baking soda
1/8 tsp salt
Set oven at 350 degrees. Spray (or butter) a 9 by 9 inch baking pan. Cream butter and sugar, add the pumpkin and maple flavoring, beating well. Add the remaining ingredients and pour into the pan. Bake for around 20 minutes. Cool completely. IMPORTANT HINT: You will be tempted to try these as soon as they have cooled, but put them in the refrigerator for a few hours for the best result. The flavors will really come through. You won't be sorry for the wait!