Pumpkin Whoopie Pies
A saved Pumpkin Whoopie Pies entry (linked to delish.com); the accompanying pages contain a full 'Best Pumpkin Pie Ever' recipe by Chef John.
Ingredients
| 1 can | pumpkin puree (15 ounce can) | |
| 3 | egg yolks | |
| 1 | large egg | |
| 1 can | sweetened condensed milk (14 ounce can) | |
| 1 tsp | 5 ml | ground cinnamon |
| 1/2 tsp | 2.5 ml | ground ginger |
| 1/2 tsp | 2.5 ml | fine salt |
| 1/4 tsp | 1.3 ml | freshly grated nutmeg |
| 1/8 tsp | 0.6 ml | Chinese 5-spice powder |
| 1 | 9-inch unbaked pie crust |
Instructions
[No method given in source for the Pumpkin Whoopie Pies — the entry only links to https://www.delish.com/ae19871b-59c8-4895-bfcb-0524c2d2a321.]
The accompanying pages contain a separate recipe, "Chef John Mashes Best Pumpkin Pie Ever – Come for the Pie, Stay for the Dollop" (Classic Thanksgiving Pumpkin Pie). Original recipe yields 8 servings.
Directions: Step 1: Preheat oven to 425 degrees F (220 degrees C). Step 2: Whisk together pumpkin puree, egg yolks, and egg in a large bowl until smooth. Add sweetened condensed milk, cinnamon, ginger, salt, nutmeg, and Chinese 5-spice powder; whisk until thoroughly combined. Step 3: Fit pie crust in a 9-inch pie plate and crimp edges. Step 4: Pour filling into the pie shell and lightly tap on the work surface to release any air bubbles. Step 5: Bake in the preheated oven for 15 minutes. Step 6: Reduce heat to 350 degrees F (175 degrees C) and bake until just set in the middle, 30 to 40 more minutes. A paring knife inserted into the filling, 1 inch from the crust, should come out clean. Allow to cool completely before serving.
Tips: Get the recipe for Chef John's Easy Homemade Pie Crust.
Cook's Note: If desired, substitute 1 small pinch of ground star anise, ground cloves, and ground white pepper for five-spice powder.
Tip: Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.