FOR CRÈME 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:

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°F.

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!)

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.

- Recipe courtesy of Seale Ballenger

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