The Pioneer Woman Tasty Kitchen
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Pumpkin Creme Pies

4.86 Mitt(s) 52 Rating(s)52 votes, average: 4.86 out of 552 votes, average: 4.86 out of 552 votes, average: 4.86 out of 552 votes, average: 4.86 out of 552 votes, average: 4.86 out of 5

Prep:

Cook:

Level: Easy

System:

12

Description

A delicious twist on the traditional oatmeal creme pie. Very easy to make, looks professional, and has the perfect amount of pumpkin flavor without overpowering. Add to your Thanksgiving dinner for a non-traditional pumpkin flavored dessert!

Ingredients

  • For Creme Pies
  • 1 cup Brown Sugar
  • 1 cup Sugar
  • 1 cup Vegetable Oil
  • 1 can Pumpkin (15 Oz.)
  • 2 whole Eggs
  • 1 teaspoon Vanilla Extract
  • 3 cups All-purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 Tablespoon Cinnamon
  • 1 teaspoon Ground Ginger
  • ½ teaspoons Salt
  • ½ teaspoons Ground Nutmeg
  • ¼ teaspoons Ground Cloves
  • _____
  • FOR FILLING:
  • 1 package Cream Cheese Softened (8 Oz.)
  • 1 stick Unsalted Butter, Room Temperature
  • 1 package Powdered Sugar (16 Oz.)
  • 3 drops Vanilla Extract
  • 2 dashes Cinnamon

Preparation

Preheat oven to 350 degrees.

Pumpkin Creme Pies: Beat together brown sugar, sugar, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla.

In a separate bowl, mix together the dry ingredients.

Slowly incorporate the dry ingredients into the wet until just combined.

Cut 3 inch squares of parchment paper, about 24. 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. (Note that the squares allow the baker to move the square while keeping the bag in the same spot. Just squeeze for easy circle making!)

Transfer each square to a baking sheet. Bake for 11 minutes, or until firm, and cool on a rack.

Cream Cheese Filling: Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece.

Enjoy right away, or chill overnight. These keep very nicely in the fridge for at least a few days.

49 Comments

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Avatar of lduane

lduane on 9.16.2011

I’ve made these several times, and my family LOVES them! I just made a half batch using a gluten-free flour and they turned out perfectly (even better than some of my batches using regular flour, which sometimes get pretty sticky). My sister did recommend using a GF flour mix that has xanthan gum to help with texture.

Avatar of alh07

alh07 on 12.10.2010

Made these this year and they are delicious! I had many compliments on them, and I think they are better than a pumpkin roll.

Avatar of cackjax

cackjax on 11.15.2010

These are AMAZING! Made them exactly by the recipe and can’t imagine changing a thing…they were perfect!!! Fun to make and a huge hit :-) These are sure to become a new fall tradition in our household! I had to register on the site just to post this comment because my son asked me the next day…”Did you comment on that recipe and tell them how EPIC these were???” Thanks for posting!

Avatar of goaheadbakemyday

goaheadbakemyday on 11.11.2010

I have a confession. I made these and entered them in a Halloween bake off…and won!!!! I placed Hillbilly Teeth (recipe here on Tasty Kitchen) on top of each cake, with one tooth missing, and said it was my homage to the movie Marathan Man. This is an incredibly deeeeelicious recipe!! Thank you xxxooo

Avatar of ashleyohs

ashleyohs on 11.11.2010

Absolutely Divine!! I made these for my nieces and nephews on Halloween, they all Loved them!!!

52 Reviews

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Avatar of professoramy

professoramy on 10.10.2012

Delicious, but this made WAY WAY more than the recipe said. I was making for a group and doubled the original recipe … and wound up with more than 50 (and I was making fairly large ones)!

Avatar of terrilw

terrilw on 10.26.2011

To die for!!!! I wish I could give them 10 mitts. I made pretty big ones (with a cookie scoop and some shaping) and got 11 out of the recipe. Also baked on convection bake for 13 minutes and they are perfect!!

Avatar of lduane

lduane on 5.23.2011

These are amazing! I’ve made them several times now, and always end up with about 3 to 3 1/2 dozen pies.

Avatar of raisingcropsandbabies

raisingcropsandbabies on 5.21.2011

These were amazing! I got asked for the recipe 3 times. I made them once as little creme pies and the next time I was out of time and just made them as bars (spreading the dough out in a rectangle on waxed paper each time and then using the icing as the middle filling). The second time was easier for me and less time consuming so I figure this fall that’s how i’ll continue to make them. SUPER DELICOUS!

Avatar of misssweething

misssweething on 4.2.2011

Made them for work, they freaked out about how great they were. Made them for my sisters work, they freaked out about how great they were. Made them for my family, my cousins 8 year old son took a bite and looked at me with amazement and asked “How did you do this?”. Mission accomplished, I have now reached god-like status. Thank you for the recipe!

Because I made so many batches this holiday season, I simplified things. Instead of piping the cookie batter, I just used a cookie scoop and plopped them on, it was faster and worked great.

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