"The belly rules the mind."--Spanish Proverb

Pilgrim Pies Recipe

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This recipe for Pilgrim Pies, by , is from Kathryn & Robert Elder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Celeste Sawtelle
Added: Wednesday, November 14, 2007


2 eggs
2 c brown sugar
1 c vegetable oil
1 t vanilla extract
1 (15 oz) can pumpkin
3 c flour
1 T pumpkin pie spice
1 t baking powder
1 t baking soda
1 t salt

4 oz cream cheese, softened
1/2 c butter, softened
2 t vanilla extract
4 to 5 c confectioners' sugar

Step 1
Heat oven to 350. Beat the eggs, brown sugar, oil and vanilla in a mixing bowl until smooth. Stir in the pumpkin. In a separate bowl, combine the flour, pumpkin spice, baking powder, baking soda and salt. Add the dry ingredients to the egg mixture a half a cup at a time, blending well each time until smooth.

Step 2:
Drop a heaping tablespoon of batter onto an ungreased cookie sheet, using a moist finger or the back of a spoon to slightly flatten each mound. Bake the cookies for 12 minutes, then transfer to a wire rack to cool completely.

Step 3:
Meanwhile, make the frosting. Beat together the cream cheese, butter and vanilla in a bowl until light and fluffy. Mix in the confectioners' sugar a half cup at a time, until the frosting is spreadable.

Step 4:
To assemble the pies, turn half of the cookies bottom side up and spread a generous amount of cream cheese frosting on each one. Top them with the remaining cookies (turned right side up).

Number Of Servings:
Number Of Servings:
10-14 pilgrim pies
Preparation Time:
Preparation Time:
20 minutes prep, 10 minutes assemble
Personal Notes:
Personal Notes:
This is a nice addition to Thanksgiving festivies!




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