Recipes


Category:	Snacks, Desserts
Description:	Find more tailgating ideas in the Fall 2011 issue of WV LIVING Magazine in "Tackling The Tailgate"!
Ingredients:	For Pies 1 cup brown sugar 1 cup sugar 1 cup vegetable oil 1 (15-ounce) can pumpkin 2 whole eggs 1 teaspoon vanilla extract 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 tablespoon cinnamon 1 teaspoon ground ginger ½ teaspoon salt ½ teaspoon ground nutmeg ¼ teaspoon ground cloves 1 tube white cake-decorating icing For Filling 1 (8-ounce) package cream cheese, softened 1 stick unsalted butter, room temperature 1 (16-ounce) package confectioners' sugar 3 drops vanilla extract 2 dashes cinnamon
Directions:	Preheat oven to 350°. Beat together brown sugar, sugar, oil, and pumpkin. Add eggs one at a time, mixing well, followed by the vanilla. In a separate bowl, mix together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined. Cut 3-inch squares of parchment paper. Using a pastry bag with a round tip, or a big Ziploc plastic bag with one corner snipped, pipe pie batter in a football shape onto parchment paper. Bake 9 to 10 minutes or until done. Once cooled, pipe cake-decorating icing in the shape of football laces on half of the pies. Filling: Beat together cream cheese and butter. Add confectioners' sugar, vanilla, and cinnamon. Frost flat side of half the pies and top with football-laced pies. Enjoy right away, or chill overnight.