Pumpkin Cream Pies
I caught wind of a possible canned pumpkin shortage through one of the blogs I regularly read, which I shared in passing with Josh at the grocery store as we passed the canned pumpkin display. I then watched as into the cart went 7...8...10 cans of canned pumpkin. "Think that's enough?" he asked.
Enter the first of at least 10 pumpkin desserts/dishes I'm sure I'll find myself making this season: pumpkin cream pies (or whoopie pies).
For the cakes, you will need:
1 cup brown sugar
1 cup sugar
1 cup vegetable oil
1 can pumpkin (15 oz.)
2 whole eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
Preheat oven to 350 degrees.
Beat together brown sugar, sugar, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla.
In a separate bowl, mix together the dry ingredients.
Slowly incorporate the dry ingredients into the wet until just combined.
Cut 3 inch squares of parchment paper, about 48. Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter (spirals), starting from the middle and working outward until the circles are about 2 inches in diameter.
Transfer each square to a baking sheet. Bake for 11 minutes, or until firm, and cool on a rack.
For the filling, you will need:
1 package cream cheese, softened (8 oz.)
1 stick butter, softened
1 package powdered sugar (16 oz.)
3 drops vanilla extract
2 dashes cinnamon (1-2 tablespoons)
Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon.
Match similarly-sized cakes. Frost flat side of half the pies and sandwich with its match.
Enjoy right away, or chill overnight. These keep very nicely in the fridge for at least a few days.