Several months ago I was given a copy of the latest Hummingbird Bakery recipe book_ Home Sweet Home from The Hummingbird Bakery. When I first had it I baked several of the recipes but then got sidetracked by other recipe books.
The other week I was shopping in Northallerton on my day off. I always head to Lewis and Cooper for cake decorating supplies and for other foodie treats. These usually end up being Shepherd’s Purse cheese which my hubby and I adore. This last time though as well as the cheese stash I spotted some cans of Libby’s unsweetened pumpkin pie puree. I have bought this in the past to make Pumpkin Muffins with and have also used it at school when baking Pumpkin Pie towards a Thanksgiving celebration. You can’t often find it in the shops, though Waitrose sometimes has it if I’m lucky. So, I grabbed a tin thinking it would be useful for pumpkin muffins. But, looking through my recipe books I spotted a delicious sounding recipe for Pumpkin Bars in the Hummingbird Bakery book. The bars were baked like a massive rectangular traybake and topped with a cream cheese icing and sprinkled with desiccated coconut. It sounded too delicious for words.
So, finally last Sunday I decided to have a go at making the Pumpkin Bars and would take them into school to share with my work colleagues. Here’s how I made them:
I was pleased with the way the pumpkin bars had turned out but I have yet to try one as I am trying (but not doing very well) to lose weight. I kept four of the bars and put them in a container for the freezer to try out next weekend. The rest went into work to share with my colleagues. They seemed to go down well because I looked in the box on the Tuesday morning and only 2 out of the 12 were left!
Love Sam xx