We still have some of the pumpkin raisin bars with maple frosting made the other day, so that's what we'll be having.

Make my own pumpkin puree too......we can't buy tinned in Oz. It's very easy; just cut a large piece of pumpkin into chunks, leaving skin on, and roast in over for half an hour or so. No seasoning, no oil, no nothing, just unadulterated pumpkin. When it's soft and has cooled, skin is peeled off and flesh is pureed in food processor.

Most recipes seem to call for 1 cup puumkin so I measure 1 cup at a time into self-closing sandwich bags, squish out as much air as possible, and freeze. The air-squishing-out flattens the pumpkin, which makes it freeze quickly and also thaw quickly.

While visiting our Canaussian son in Canada we have tried pumpkin spice everything, and liked it, so I make it at home.