Screw traditional pie, I’m going to be eating these Pumpkin Whoopie Pies all throughout November! I’ve been experimenting with a ton of pumpkin recipes since I got back from my European adventure and this is by far my favorite new recipe.
Actually, I kind of have a fetish for whoopie pies. I might even consider myself the Queen of grain-free whoopie pies. Just ask Redbook Magazine (eek!)
For the record I ate a TON of food while I was in Europe. Some of it was Primal, some of it was not so Primal. It’s crazy how different the food was over there. It felt like I ate 24 hours a day and when I got home I hadn’t gained a pound. Winning! This past week I haven’t been as active as I was overseas (like walking around town all day) but I’ve been getting back on the Primal wagon.
Yes this recipe uses dairy. I’d cut a b*tch for a perfect red velvet cupcake with cream cheese icing, it’s just how it goes. But if you are making these Paleo, then I would suggest using a Paleo cream cheese recipe and then adding the pumpkin and spices to it.
I prefer big whoopie pies, but if you’re into the smaller, uniformly dainty ones, then this Whoopie Pie Pan is legit. Perfect for the kiddies or sharing with others (sharing isn’t one of my strong points, obviously.)