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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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From Yankee Magazine recipe site: these are really not pies but cakes filled with a maple syrup cream cheese recipe! Ingredients:
for the pies |
1 stick unsalted butter, melted, cooled to room temperature |
1 cup packed light-brown sugar |
2 large eggs, room temperature, lightly beaten |
1 cup canned pure pumpkin purée |
2 teaspoons cinnamon |
2 teaspoons ground ginger |
1 teaspoon vanilla |
1 teaspoon baking powder |
1 teaspoon baking soda |
3/4 teaspoon salt |
1-2/3 cups flour |
for the filling |
8 ounces cream cheese, room temperature |
1/2 stick unsalted butter, softened |
1/2 teaspoon vanilla |
2 tablespoons maple syrup |
3/4 cup powdered sugar |
a few pinches salt |
Directions:
1. Pies:
2. Heat oven to 350°.
3. Line two baking sheets with parchment paper.
4. In the bowl of a standing mixer with whisk attachment, mix together butter and brown sugar until smooth.
5. Add eggs, pumpkin purée, spices, vanilla, baking powder, baking soda, and salt.
6. Using a spatula, fold in flour.
7. With an ice-cream scoop, drop 6 generous mounds of batter, spaced evenly, onto each of the two baking sheets.
8. Bake until springy to the touch, about 10 minutes.
9. Transfer to a rack to cool completely.
10. Filling:
11. In the bowl of a standing mixer or electric beater, cream together cream cheese and butter.
12. Add vanilla, maple syrup, powdered sugar, and salt.
13. Mix on low speed until blended; then beat on medium-high speed until fluffy, about 2 minutes.
14. Completion:
15. Spread the flat sides of 6 cakes with cream-cheese frosting. Top each with another cake.
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