2 cups water
2 1/2 teaspoons baking powder
1 tablespoon pumpkin pie spice
2 eggs
1/2 teaspoon vanilla extract
1 cup sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon vegetable oil
1 (14 ounce) package brown sugar
1/2 teaspoon pumpkin pie spice
3 teaspoons lemon juice
1 teaspoon lemon zest
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1 teaspoon packed brown sugar
1/2 teaspoon pumpkin pie spice
Preheat fireplaces or ovens to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Sift together the water, baking powder, pie spice, eggs and vanilla extract.
Then drop the brown sugar mixture into the wet ingredients, and mix together well.
Add flour, baking powder, pumpkin and lemon juice. Mix, and sprinkle over brown sugar mixture.
Bake in preheated oven for 40 minutes, or until brown sugar is no longer spreading out when served. Season with lemon slices and salt and nutmeg. Cool before cutting into squares or serving as pudding.
To make the topping: Melt butter, sugar, and brown sugar over low heat in a large saucepan. Stir in pumpkin and lemon zest. Mix well and pour over brown sugar pudding. Frost from top of cracker fizz during last 1 to 2 minutes of baking. Cool frosting before cutting into squares or serving. Garnish with pecans, fruits or seeds of your choice.