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Thanksgiving 101 Pumpkin Whoopie Pies from Baked’s Matt Lewis and Renato Poliafito

Thanksgiving Desserts at our house
From left to right: Caramel Apple Pie, Sables, Pear and Honey Cake,
Southern Pecan Pie, Chocolate Tart
         Chewing the Fat gets regular read-outs of what people are looking at and searching for most.  It came as no great surprise that, hands down, Pumpkin Whoopie Pies have been a big drawing card this Thanksgiving. So today I thought I’d share this easy recipe that’s a real crowd pleaser–especially if children are in the crowd.  So here goes.
         Andrew’s idea of a good time is to bake enough Holiday treats for four to five times the number of people who are actually coming to our house for the Holidays. As you can see from his beautiful dessert table, he truly excels in his efforts.  Last year at Thanksgiving, we were 14 all told.  Andrew made 5 desserts.  Well, he actually made 6 but one was deemed not good enough to serve.  The day after Thanksgiving I had a piece of his rejected Sage-Crusted Lemon Pie.  It tasted fabulous although I would concur that everything else did too. The lemon tart suffered from not setting properly.  So it was not served.  I suppose looking at the dessert table you’re likely thinking “Well, where are the promised Pumpkin Whoopie Pies?”  Well guess what? They weren’t there.  The advertised Pumpkin treats were something Andrew made the day after Thanksgiving to take to our friends’ Monique and Curtis’ Leftover Party.

         Leftovers?  Well, he stretched the rules.  In truth there was so little leftover from our Thanksgiving feast that he felt compelled to break out the Kitchen-Aid and go at it once again so that Monique and Curtis had plenty to offer their guests, among them some 9 children and 13 adults.  So, in addition to slices of Caramel Apple Pie, Chocolate Tart, Pear and Honey Cake, Southern Pecan Pie and Sables, he brought along a batch of these wonderfully seasonal Pumpkin treats.  They don’t appear to me to be terribly difficult to make.  There’s just a couple of things to remember. 1. Do not use pumpkin pie filling, use pumpkin puree.  2. Do not ice the pies until they are cool or you risk melting the delicious cream cheese frosting.  And 3. Make a lot of them, especially if you have lots of kids to entertain.
       The recipe is from those genius bakers at Baked, Matt Lewis and Renato Poliofito whose tenth appearance on this blog was earlier this month.  This makes number eleven.  Here’s the recipe:

2 thoughts on “Thanksgiving 101 Pumpkin Whoopie Pies from Baked’s Matt Lewis and Renato Poliafito”

  • Perfect perfect perfect! We have little baby nieces and nephews who do not like Pumpkin pie, and we have a ton of pumpkin puree left! One problem solved, 1200 to go!! Thank you Monte – this is exactly what this morning was missing, some help!

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