Lightly spiced with cinnamon and nutmeg, enjoying this treat will inevitably get you into the fall mood when the temperatures dip and he warm fuzzy dishes of the season are enjoyed again!
Yields 18 pies
INGREDIENTS
1 15oz can pumpkin puree
2 eggs
3/4 cup oil
2 c sugar
2 tsp vanilla extract
2 tsp cinnamon
1/2 tsp nutmeg
4 cups flour
4 tsp baking powder
2 tsp baking soda
1 tsp salt
FILLING INGREDIENTS
4 oz softened cream cheese
3/4 c marshmallow fluff
1/4 tsp salt
1 tsp vanilla extract
1 1/4 c powdered sugar
INSTRUCTIONS
Preheat oven to 350 degrees
Mix dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg and salt in a medium bowl
In a separate large bowl, whisk eggs and sugar together until well combine. Slowly add oil, then pumpkin puree and vanilla.
Combine wet and dry ingredients. Batter i be somewhat thick. If it isn’t, let rest before forming the pies
Using a 2oz scoop, scoop 36 round mounds evenly onto 2 pans 2 inches apart. Bake for 10-14 minutes until golden brown and just set on the bottom. Allow pies to cool.
Meanwhile prepare the filling. With a hand mixer, beat the cream cheese, marshmallow fluff, salt and vanilla til smooth. Slowly incorporate sugar to taste. Filling should be pillowy and spreadable.
Nesting On A Hill 