Kitchen Tools you will need:

Mixing bowl
Measuring cups
Measuring spoons
Wooden spoon
Small pan to melt butter
9×13 pan to bake brownies
Knife
Spatula
Small bowl for frosting
Spoon

Ingredients:

2 sticks butter, melted
2 cup sugar
1/2 cup cocoa powder
2 eggs
2 t. vanilla
1 1/2 cups whole wheat flour

Extras:
Green and red M&Ms
Small pretzels
Powdered sugar
Milk

1. Preheat oven to 350 degrees.
2. Stir together butter, sugar and cocoa.
3. Add egg and vanilla and stir well.
4. Mix in flour.
5. Pour into a greased 9×13 inch pan (glass or stone work best)
6. Bake in 350 degree oven for 25 minutes, or until a toothpick stuck in the middle comes out clean.
7. Allow brownies to cool completely.
8. Cut brownies into triangles.

9. Carefully take brownie triangles out of the pan.
10. Mix together frosting “paste”
1 cup powdered sugar
3 T. milk

11. Place two M&M eyes in place using frosting paste.
12. Place a red M&M nose in place using frosting paste.
13. Place two small pretzel antlers in place using frosting paste.

Crust:
1 ¼ c. unbleached white flour or whole wheat flour
¼ t. salt
5 T. butter
4-5 T. water

Stir flour and salt together. Cut butter into flour and salt until it looks like large crumbs. Stir in water until a nice ball of dough forms. Roll dough on a floured surface to fit a pie pan. Carefully place dough in pan and cut off excess dough. Shape edges of dough with your fingers. Prick the dough several times with a fork.

Filling:

2 cups canned or frozen pumpkin
2/3 cup brown sugar or sucanat
1 t. cinnamon
½ t. ginger
½ t. nutmeg
3 eggs
1 ¼ c. heavy cream

Whisk together all ingredients. Pout into unbaked pie crust. Bake at 350 degrees for 50 minutes or until a toothpick inserted in the middle of the pie comes out clean. To freeze: Allow pie to cool completely. Cover top of pie with two layers of plastic wrap. Slide pie into a large freezer bag and seal. Freeze until the night before you are ready to serve. Refrigerate over night, then lay out on counter to thaw completely the next day.

To save you the effort of calculating how to double the recipe (cause 1 pumpkin pie is REALLY not enough!):

4 cups canned or frozen pumpkin
1 1/3 cup brown sugar or sucanat
2 t. cinnamon
1 t. ginger
1 t. nutmeg
6 eggs
2 ½ cups heavy cream

Crust for two pies:
2 ½ c. unbleached white or whole wheat flour
½ t. salt1 stick plus 2 T. butter
¼ cup water (plus a little more if you need it)

Kitchen Tools Needed:

Mixing bowl
Wooden spoon
Measuring cups and spoons
Small bowl
Small pan to melt butter
9×9 inch baking pan

Ingredients:

1 cup whole wheat flour
¾ cup brown sugar or rapadura or 1/2 cup honey
1 t. baking powder
1 t. cinnamon
½ t. baking soda
¼ t. salt
¼ t. cloves
2 eggs
1 cup pumpkin
1 stick butter, melted
Powdered sugar
Butter for pan

Preheat oven to 350 degrees.
In mixing bowl, combine flour, sugar, baking powder, cinnamon, baking soda, salt and cloves.
Melt butter in small pan.
In a small bowl, crack open eggs and beat ‘em up.
Stir melted butter, eggs and pumpkin into flour mixture.
Butter your baking pan.
Spread pumpkin batter evenly on pan.
Bake for 20-25 minutes or until a toothpick inserted in the middle of your bars comes out clean.
Sprinkle powdered sugar on the top of the bars.
Allow bars to cool before cutting.
Makes 24 bars.