Pumpkin Cream Pies

One of my very favorite food sites on the internet is Pioneer Woman.  She has a cooking section that is not only fun to read, but I have never had anything I didn't love on there.  She also has another section called Tasty Kitchen that her readers can share recipes.  They often go through and try out recipes and feature them on there.  One recipe featured on there that I had to make right away was this recipe for Pumpkin Cream Pies. 

I first was introduced to this kind of cookie by someone at church.  It was a DIVINE homemade Oreo cookie.  She wouldn't share her recipe, but I soon found one that I loved just as well.  Well this is the same kind of cookie, but the cookie is pumpkin flavor.  YUMMM!!

Pumpkin Creme Pies

Added by The Deutsch Girl on August 12, 2009 in Holidays, Thanksgiving

4.86 Mitt(s) | 42 Rating(s)

A delicious twist on the traditional oatmeal creme pie. Very easy to make, looks professional, and has the perfect amount of pumpkin flavor without overpowering. Add to your Thanksgiving dinner for a non-traditional pumpkin flavored dessert!

• Prep Time 1 Hour
• Cook Time 15 Minutes
• Difficulty Easy
• Servings
• System US Metric

Ingredients

• For Creme Pies
• 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 Cinnamon
• 1 teaspoon Ground Ginger
• ½ teaspoons Salt
• ½ teaspoons Ground Nutmeg
• ¼ teaspoons Ground Cloves
• _____
• FOR FILLING: (This filling is SOOO good!!)
• 1 package Cream Cheese Softened (8 Oz.)
• 1 stick Unsalted Butter, Room Temperature
• 1 package Powdered Sugar (16 Oz.)
• 3 drops Vanilla Extract
• 2 dashes Cinnamon

Preparation Instructions

Preheat oven to 350 degrees.
Pumpkin Creme Pies: 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 24. 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, starting from the middle and working outward until the circles are about 2 inches in diameter. (Note that the squares allow the baker to move the square while keeping the bag in the same spot. Just squeeze for easy circle making!)

(I skipped this step and just used a cookie scoop, the cookies didn't flatten out good enough and so then I had to flatten them with a spatula.  Might have just been easier to do it her way.)

Transfer each square to a baking sheet. Bake for 11 minutes, or until firm, and cool on a rack.
Cream Cheese Filling: Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece.
Enjoy right away, or chill overnight. These keep very nicely in the fridge for at least a few days.


Here is the step by step tutorial with pics if you want to read it.