Maple sugar (used in the frosting) can be found at most health food stores. It’s a sweetener I use sparingly mainly because of the price. When it’s finely ground, it looks and feels much like powdered sugar.
Makes 12 pies
1/2 stick unsalted butter, melted
1/4 cup coconut oil
1 cup organic whole cane sugar or sucanat
2 large eggs, room temperature
3/4 cup pure pumpkin puree
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1 1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
3/4 teaspoon sea salt
1/2 stick unsalted butter, softened
8 ounces cream cheese, room temperature
2/3 cup maple sugar, ground into a fine powder (I usually do this in a coffee grinder)
1/2 teaspoon vanilla extract
Preheat oven to 350°F and adjust rack to middle position. Whisk together melted butter, coconut oil, and whole cane sugar in a large mixing bowl. Whisk in the eggs, pumpkin puree, and vanilla. In a separate bowl whisk together the flours, baking powder, baking soda, cinnamon, ginger, cloves, and salt. Pour flour mixture into wet mixture and whisk until just mixed.
Using a 2-inch ice cream scoop, drop 12 mounds this will only make 6 pies, since you need 2 mounds per pie batter onto a baking sheet lined with parchment paper. Bake 12 minutes, until springy to the touch. Cool completely. Repeat with remaining batter.
Whisk together the butter, cream cheese, maple sugar, and vanilla until fluffy. Spread the flat side of 12 cakes with the cream cheese frosting and top with another cake.
Makes 12 pies
1/2 stick unsalted butter, melted
1/4 cup coconut oil
1 cup organic whole cane sugar or sucanat
2 large eggs, room temperature
3/4 cup pure pumpkin puree
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1 1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
3/4 teaspoon sea salt
1/2 stick unsalted butter, softened
8 ounces cream cheese, room temperature
2/3 cup maple sugar, ground into a fine powder (I usually do this in a coffee grinder)
1/2 teaspoon vanilla extract
Preheat oven to 350°F and adjust rack to middle position. Whisk together melted butter, coconut oil, and whole cane sugar in a large mixing bowl. Whisk in the eggs, pumpkin puree, and vanilla. In a separate bowl whisk together the flours, baking powder, baking soda, cinnamon, ginger, cloves, and salt. Pour flour mixture into wet mixture and whisk until just mixed.
Using a 2-inch ice cream scoop, drop 12 mounds this will only make 6 pies, since you need 2 mounds per pie batter onto a baking sheet lined with parchment paper. Bake 12 minutes, until springy to the touch. Cool completely. Repeat with remaining batter.
Whisk together the butter, cream cheese, maple sugar, and vanilla until fluffy. Spread the flat side of 12 cakes with the cream cheese frosting and top with another cake.
