Recipe from Noelle Mower

Pumpkin Crème Pies

These are kind of like Oatmeal Crème Pies. They are perfect for this time of year and are DELICIOUS! You could make them and give some away to your neighbors and count it as hours of service!
Creme Pies
• 3 cups All-purpose Flour
• 1 cup Brown Sugar
• 1 cup Sugar
• 1 can Pumpkin (15 Oz.)
• 1 cup Unsweetened Applesauce
• 2 whole Eggs
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1 teaspoon Vanilla Extract
• 1 Tablespoon Cinnamon
• 1 teaspoon Pumpkin Pie Spice
• ½ teaspoons Salt
Cream Cheese Filling
• 1 package Cream Cheese Softened (8 Oz.)
• ½ stick Unsalted Butter, Room Temperature
• 3 ½ cups Powdered Sugar
• ½ teaspoon Vanilla Extract

Preparation Instructions
Preheat oven to 350 degrees.
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.
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. Bake for 11 minutes, or until firm, and cool on a rack.
Cream Cheese Filling: Beat together cream cheese and butter. Add powdered sugar, and vanilla. 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.