Pumpkin pie spice: Use store-bought or make your own: Mix together 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 1/2 teaspoons ground allspice, and 1 1/2 teaspoons ground cloves. Spoon out what you need and store the rest in a glass jar with a tight-fitting lid.
Canned pumpkin: The recipe uses canned 100% pure pumpkin, but if all you have is pumpkin pie mix (it's easy to confuse the two) you can still make the recipe, with a few adjustments. See the recipe variations below.
Pumpkin candies: These are optional but so much fun, especially for the kids. Substitute candy corn, toasted pecans, toasted coconut, or just leave them plain.
Yield: This recipe makes 24 squares, 2 1/2-inch by 2 1/2-inch each, cut in a 4x6 configuration (as shown immediately above).
Storage: Refrigerate any uneaten bars within 2 hours and store covered in the refrigerator for up to 4 days. You can bring them to room temperature before serving or eat them cold (I personally love cold cream cheese frosting).