If I was going to choose anytime to get back into the freelance world, fall is definitely the time to do it. Mostly just because I have scads of free time to bake all the fall treats I can using pumpkin. Last week, I had the hankering for pumpkin pie, but knew that if I made one I’d be the only one eating it, as Jason doesn’t eat dairy.
So I put the search out for dairy-free pumpkin pie bars. I found these, and knew immediately it was a recipe I was down for. But, in true Dandy Life fashion, I couldn’t just leave the recipe as is, so I added a graham cracker crust to make them a bit more me. I seriously hope that fall never ends so I can just keep eating pumpkin as much as I want.