HOW TO MAKE HOME MADE PUMPKIN

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MINI PUMPKIN WHOOPIE PIES


MINI PUMPKIN WHOOPIE PIES

INGREDIENTS
COOKIES:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter, softened
  • 1 1/4 cups granulated sugar
  • 2 large eggs, at room temperature, lightly beaten
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 1 teaspoon vanilla extract

INSTRUCTIONS
PREHEAT oven to 350°F. Lightly grease or line four baking sheets with parchment paper.

COMBINE flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the recipe.)

BAKE for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.

CREAM CHEESE FILLING:

  • 4 ounces cream cheese, at room temperature
  • 6 tablespoons butter, softened
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar

BEAT cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.

SPREAD a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.

PUMPKIN PIE WITH EQUAL

PUMPKIN PIE WITH EQUAL

36% calorie reduction from traditional recipe.

INGREDIENTS
  • Pie Pastry for single crust 9-inch pie
  • 1 can (15 ounces) pumpkin
  • 1 can (12 ounces) evaporated fat free milk
  • 3 eggs
  • 3/4 cup Equal® Spoonful*
  • 1 teaspoon vanilla
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

INSTRUCTIONS
Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into pan; trim and flute edge.

Beat pumpkin, evaporated milk and eggs in medium bowl; beat in remaining ingredients. Pour into pastry shell. Bake in preheated 400°F oven 35 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack.

Makes 8 servings.