Pumpkin Whoopsie Pies

These little Pies are sweet and spicy treats for that use up the Pumpkin flesh that you carve out of your funny Halloween Lanterns. You can use canned pumpkin if you wish, but fresh is best. For an extra crunch you can also sprinkle some toasted Sesame Seeds on half the cookies - use those ones on the top half of the 'pie'. These tasty little morsels will keep quite well in an airtight container, but it's unlikely that you will need to do that as they don't last long.

This quantity will make about 70 cookies which will convert into 35 pies.

Cookie Ingredients

2 large egg yolks
2 cups brown sugar
1 cup vegetable or corn oil
2 cups of cooked pumpkin or 1 can of pumpkin puree
3 cups of flour
1 tsp ground cloves
1 tsp cinnamon
1 tsp ground ginger
1 tsp vanilla essence
Pinch of salt
1 tsp baking powder
1 tsp baking soda
2 tbsp of Toasted Sesame Seeds (optional)

Preheat the oven to 350 degrees.

Lightly grease a baking or cookie sheet.

Beat egg yolks and sugar together until well combined and then beat in the oil and vanilla essence.

Sift the dry ingredients together and then add them to the wet mix, beating until the mixture is smooth.

Using a teaspoon, drop small amounts onto the greased sheets.

Sprinkle Sesame Seeds on half of the cookie drops.

Bake for approximately 12 minutes.

Pie Filling

2 egg whites, beaten till stiff
1 ½ tsp Vanilla Essence
4 tsp milk
4 tsp flour
4 cups powdered sugar
1 ½ cup butter, softened

Mix together all the ingredients except the egg whites.

Beat in the egg whites until well combined.

Spread a spoonful of the filling onto the flat side of a cookie to use as the pie 'bottom', these should be the ones without the sesame seeds.

Place the top on each 'pie' and squeeze together gently.

They will disappear as if by magic!