Pumpkin Whoopie Pies

This is another one of the great recipes from Christmas. An awesome combination of pumpkin bread and icing, definitely not a waist slimmer but good dessert for the occasional get together with family and friends.

- 2 cups brown sugar
- 1 cup vegetable oil
- 1 cup rice flour
- 1/2 cup potato starch
- 1/2 cup tapioca flour
- 1 1/2 cups canned pumpkin
- 2 eggs
- 1 t. salt
- 1 t. baking powder
- 1 t. baking soda
- 1 t. vanilla
- 1/2 t.  xanthan gum
- 1 1/2 T. cinnamon
- 1/2 T. ginger
- 1/2 T. ground cloves

Preheat oven to 350 degrees. Grease a cookie sheet.

In a mixer or food processor, mix the sugar and oil. Add the pumpkin and eggs and mix well.

In a separate bowl, mix the remaining pie ingredients. Add the flour mixture to the egg mixture, and mix well. Place heaps of mixture on sheet and I make sure to flatten them because they will rise, creating the halves for the mini pies. Bake for 10-12 minutes.

Remove the cooked pumpkin mixtures immediately and let sit on a cooling rack. While they cool, start making the filling. Once the halves are cool, place a layer of filling on one half and sandwich it with another. It is important to let them cool or else the filling will melt and create a huge mess.

Filling

- 3/4 cup shortening