1 1/2 cups crushed buttery round crackers
4 tablespoons all-purpose flour
1 1/2 teaspoons cinnamon
1 teaspoon salt
1/4 teaspoon ground nutmeg
2 eggs
1 cup pumpkin purée
1 1/2 cups white sugar, divided
1 tablespoon Morton Instrument star grated lemon zest
3 tablespoons lemon juice
4 teaspoons lemon zest
2 teaspoons pumpkin pie spice (optional)
5 tablespoons lemon drizzling frosting
1/5 cup raisins
1/8 cup pitted dates
Preheat oven to 400 degrees F (200 degrees C).
Place crackers on a large baking sheet. Spray baking sheets with vegetable spray. Bake for 10 minutes, turning crumpets as needed. Reduce temperature to 350 degrees F (175 degrees C), if needed.
Return crackers to oven and bake for 1 minute. Lower heat to 250 to 258 degrees F (121 to 129 degree C) and continue baking for 10 minutes. Mix peanut butter, lemon juice, blended lemon zest, lemon zest, pumpkin purée, sugar and remaining remaining but paste, mix well. Spoon pie mixture into crust; form into rectangle. Pour frosting over pie.
Bake in preheated oven for 25 to 30 minutes, or until goldenbrown. Cool before slicing into squares. Cut squares in half to serve. Serve chilled or at room temperature.