Pumpkin Creme Pies Recipe

Name: Pumpkin Creme Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 teaspoons Salt; 1/2 teaspoons Ground Nutmeg; 1/4 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

Servings: persons

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
1/2 teaspoons Salt
1/2 teaspoons Ground Nutmeg
1/4 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

1
Preheat oven to 350 degrees.
2
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.
3
In a separate bowl, mix together the dry ingredients.
4
Slowly incorporate the dry ingredients into the wet until just combined.
5
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!)
6
Transfer each square to a baking sheet. Bake for 11 minutes, or until firm, and cool on a rack.
7
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.
8
Enjoy right away, or chill overnight. These keep very nicely in the fridge for at least a few days.

2254

kcal

Calories

106

Fat

279

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: For Creme Pies, 1 cup Brown Sugar, 1 cup Sugar, 1 cup Vegetable Oil, and more.

Yes, Pumpkin Creme Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Creme Pies

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