Pumpkin Creme Pies

So I've been off the radar for a while. Call it a late summer slump - The spring and summer produce is dwindling, but it's too early to start making winter stews and baking pies.

But I have the cooking bug again thanks to these yummy Pumpkin Creme Pies. A co-worker found them online and as soon as I saw them I knew I'd be back in the kitchen. I mean how can you resist! Yummy frosting sandwiched between sweet pumpkin cakes. I'm drooling just thinking about it.

First things first, these were really easy. I had nearly all the ingredients on hand was able to make four dozen pumpkin cream pies in a couple of hours.  That said, unless you're doing a bake sale you may want to cut the recipe in half. I mean, how many Pumpkin Creme Pies do you really need?

The original recipe called for cutting parchment paper up into squares. I skipped that step, but my had was sore by the time I was finished. I'm not sure if that was because I didn't cut up the paper or the fact that I made four dozen creme pies.

Everyone also wanted to know how I made the little swirly marks in the cake. As you'll see in the recipe, it just happens when you make the cake rounds with the frosting piping bag (or the Ziploc bag for all you non-foodies).

These pies were definitely a hit at home and at the office. If you refrigerate them, let them sit on the counter for a bit before eating. It's unbelievable how much better they are at room temperatures. Check out the link for the recipe below. Enjoy!

Recipe: Pumpkin Creme Pies, by The Deutsch Girl