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Amy’s Pumpkin ‘Whoopie Pies’ At Taste of Home Cooking Show

M. Pink, TSM

The Taste of Home Cooking Show was a great success! I say that because I actually followed a recipe and cooked some, if I say so myself,  pretty darn good pumpkin ‘Whoopie’ pies! Tons of cooking enthusiasts filled Harvey Hall in Tyler last night and enjoyed a night of cooking and prizes! KNUE thanks Don’s TV & Appliances for being a major sponsor along with Fresh and all the hard work of volunteers.

 

I’ll leave you with the recipe to those tasty Pumpkin ‘Whoopie’ Pies! See ya next year!

Ingredients

1 cup shortening

2 cups packed brown sugar

2 eggs

1 teaspoon vanilla extract

3-1/2 cups all-purpose flour

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 cup canned pumpkin

 

FILLING:

1/4 cup all-purpose flour

Dash salt

3/4 cup milk

1 cup shortening

2 cups confectioners’ sugar

2 teaspoons vanilla extract

 

Directions

In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and ginger; add to creamed mixture alternately with pumpkin.

Drop by rounded tablespoonfuls 2 in. apart onto greased baking pans; flatten slightly with the back of a spoon. Bake at 400° for 10-11 minutes. Remove to wire racks to cool.

For filling, in a small saucepan, combine flour and salt. Gradually whisk in milk until smooth; bring to a boil. Reduce heat; cook and stir over medium heat 2 minutes or until thickened. Cover and refrigerate until completely cooled.

In a small bowl, beat shortening, confectioners’ sugar and vanilla until smooth. Add chilled milk mixture; beat for 7 minutes or until light and fluffy. Spread on the bottom of half of the cookies; top with remaining cookies. Store in the refrigerator. Yield: about 2 dozen.

 

 

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