Ingredients:
1 cup Splenda (use could white sugar if you like)
½ teaspoon ground nutmeg
1 teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon vanilla extract
1 - 15 oz. can of pumpkin
1 Tablespoon cinnamon
1 teaspoon baking soda
1 cup vegetable oil
1 cup brown sugar
3 cups AP Flour
½ teaspoon salt
2 large eggs
Directions:
Preheat oven to 350 degrees.
Beat together brown sugar, Splenda, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined.
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. Bake for 11 minutes and cool on a rack.
Cream Cheese Filling
1 - 8 oz. package of cream cheese, softened
1 stick of unsalted butter, room temperature
1 - 16 oz. package of powdered sugar
about a capful of vanilla extract
a pinch of cinnamon (to taste)
Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece.
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