Pumpkinpotpiepies Recipes

PUMPKIN POT PIE / PIES

Steps:

• Preheat oven to 375°F.
• Slice tops off pumpkins.
• Remove seeds and pulp.
• Sprinkle insides of pumpkins with salt and pepper.
• Place pumpkins cut side up on a baking sheet.
• Cover pumpkins tightly with foil.
• Bake 25 to 30 minutes or just until skin is easily pierced with knife.
• Remove from oven.
• Reduce oven temperature to 350°F.
• Melt butter in large saucepan over medium heat.
• Add flour and cook, stirring constantly until well blended, about 1 minute.
• Add broth and stir constantly until mixture is thick and bubbly, about 5 minutes.
• Add vegetables, onions, chicken and herbs.
• Add salt and pepper to taste.
• Remove from heat and divide mixture evenly among cooled pumpkin shells (approximately 1-1/2 cups per pumpkin).
• Unwrap pie dough and place on lightly floured work surface.
• With a sharp paring knife, cut (12) 6-inch-long, 1/2-inch-wide strips, and roll dough to resemble tendrils.
• Cut small leaf shapes, and with back of knife, gently press lines into leaf to resemble veins.
• Use egg wash as glue to attach dough strips, twisting gently to form coils.
• Attach leaves.
• Brush all decorations with egg wash.
• Return pumpkins to oven and bake about 30 minutes, or until pie dough is golden and filling is hot and bubbly.

PUMPKIN WHOOPIE PIES

Steps:

• Preheat oven to 400°. Cream shortening and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk the next 6 ingredients; beat into creamed mixture alternately with pumpkin., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly with the back of a spoon. Bake 10-11 minutes. Remove to wire racks to cool., For filling, combine flour and salt in a small saucepan. Gradually whisk in milk until smooth; bring to a boil over medium-high heat. Reduce heat to medium; cook and stir until thickened, about 2 minutes. Refrigerate, covered, until completely cooled., In another bowl, beat shortening, confectioners' sugar and vanilla until smooth. Add chilled milk mixture; beat until light and fluffy, about 7 minutes. Spread on the bottoms of half of the cookies; cover with remaining cookies. Store in the refrigerator.