We will read about ourselves in the history books in 10 years. The Canned Pumpkin Shortage of 2009.
When it was discovered that unfavorable weather had killed 1/3 of the national pumpkin crop and thus that canned pumpkin would be scarce this fall season, the nation's food blogging community, with a fervor that rivaled that of Black Friday's most aggressive shoppers, hit the supermarkets in droves, all for the sake of snatching up every last can of Libby's beloved pumpkin puree before it was too late. A few hospitalizations were reported as the thought of a pumpkin pie-less Thanksgiving pushed home cooks around the country to the edge of insanity. It was a dark time for our nation; one that we will hopefully never revisit.
And when my grandchildren ask me about it (Grandma, how did you EVER survive?). I will reply with a gleam in my eyes, knowing full well that, at least in my Whole Foods, pumpkin can be found lining the shelves in abundance, "You kids today don't know how lucky you have it. Back then, we never knew what to expect. Would there be pumpkin? Or would we have walked the six miles to the store in three feet of snow only to be turned away, emptyhanded? Dark times, I tell you. Dark. Times."
Yet, even though it is not bad as all that. You have to admit that the thought of going without pumpkin pie for another year made you twitch. Uncontrollably. For at least a minute or so.
Pumpkin Pie Bars
Makes 24, found on Joy the Baker who found it on the Kraft website
1 1/3 cups flour
3/4 cups sugar, divided
1/2 cup brown sugar
3/4 cups butter, cold
1 cup oats
1/2 cup chopped pecans
8 oz cream cheese
1 (15 oz) can pumpkin
1 tbsp pumpkin pie spice
1 tsp vanilla
1. Heat oven to 350. Line a 9x13-inch pan with aluminum foil and then grease the foil. Mix flour, 1/4 cup sugar and 1/2 cup brown sugar in a bowl. Cut in the butter until the mixture resembles coarse sand. Mix in the oats and chopped pecans.
2. Reserve 1 cup of the oat mixture for later use. Press the rest of the oats into the prepared pan. Bake for 15 minutes. Beat together the cream cheese, eggs, pumpkin, pumpkin pie spice, remaining 1/2 cup sugar and vanilla. Pour over the crust. Sprinkle with the remaining oat mixture.
3. Bake for 25 minutes or until set. Let cool for 10 minutes. Use foil to transfer to a wire rack until cooled completely. Cut into 24 squares.
NOTES - I think this could be a bit more heavily spiced so next time I would use my own spice mixture, probably similar to the one I used in the pumpkin apple pie.
Also, please stop by Krazy Kitchen tomorrow for a special guest blogger post by yours truly!