PUMPKIN WHOOPIE PIES

SERVES 16 WHOOPIE PIES

FOR THE PIES

2 cups all-purpose flour 1 cup sugar

1 tsp baking powder

1⁄2 tsp baking soda

1 tsp salt

1 tsp ground ginger

1 tsp ground nutmeg

1⁄2 tsp ground cloves

1⁄2 tsp ground cinnamon

1 cup pumpkin puree, canned or cooked fresh

1 cup canned coconut milk, mixed well before measuring

1⁄2 cup canola oil

1 tbsp white or apple-cider vinegar

1 tbsp pure vanilla extract

FOR THE BUTTERCREAM

1 cup non-hydrogenated vegetable shortening

2 cups powdered sugar

1 tbsp pure maple syrup

1 tsp pure maple extract

3 to 5 tbsp soy, almond, or rice milk

Powdered sugar, for serving

NUTRITIONAL VALUES

Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg

METHOD

To make the pies:
Preheat the oven to 180°C/350°F. Lightly grease a whoopie pie pan or line a large baking sheet with parchment paper.

Whisk together the flour, sugar, baking powder, baking soda, salt, ginger, nutmeg, cloves, and cinnamon in a large mixing bowl. In a separate bowl, combine pumpkin puree, coconut milk, oil, vinegar, and vanilla extract. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.

Scoop about 2 to 3 tbsp batter into each whoopie pie cup or onto the prepared baking sheet, leaving about 4 inches between each whoopie. Bake for 10–12 minutes, or until a toothpick inserted into the whoopie comes out clean. Allow the whoopies to cool completely in the pan before removing from the pan.

To make the buttercream:
Beat the shortening with a stand or hand mixer until smooth. With the mixer on low, gradually add powdered sugar, maple syrup, maple extract, and 1 tbsp non-dairy at a time, until the frosting is spreadable. Increase the speed to high and continue to beat for 2 minutes, or until the mixture is light and fluffy.

To assemble the pies:
Spread a layer of buttercream on the bottom side of 16 pies and sandwich together with the remaining pies. Before serving, dust with powdered sugar.