I regret ever having doubts about the fabled whoopie pie, introduced to me by RD, a lifelong native of Maine. This photo/food article convinced me I had to make an attempt, and I begged RD to ask his mother for the recipe. Thank you so much, Mrs. Doiron!!!
The instructions below are from RD's email, which I followed verbatim (even the part about adding flour AFTER everything else). With a bit of faith, the filling thickens up to a fluffy concoction. A hint: only put ONE spoonful on the baking sheet. I was greedy and threw two spoonfuls of batter on for the first 1/2 batch, but they nearly double in size. Also, I used Royal No Bake Cheesecake Pudding Mix -- the size of a jello packet.
The result: like eating the inside of a pumpkin muffin, except richer and creamier.
Ingredients:
Filling: 1 pint whipping cream
1 pkg instant cheesecake pudding mix
1/2 cup confectioners sugar
Beat until thick
Whoopie Pie:
2 cups light brown sugar
2 eggs
1 cup vegetable oil
1 tsp salt
1/2 tsp ginger
1 tsp cloves
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
Mix first nine ingredients together then add and mix a 15 oz can of pumpkin and 3 cups of flour. Place dollops on a greased cookie sheet and bake at 350 for 12-14 minutes. Cool and fill.
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