Time for Pumpkin Whoopie Pies!

As you can see, this is one busy innkeeper who hasn't found the time to write a blog entry. But now that the leaves are changing...

I've found my slippers and a few minutes to myself to thank all of our new and loyal repeat guests for their support and welcome all leaf peepers and Fryeburg Fair goers to the area. There's a wonderful new restaurant in Bridgton, The Campfire Grille, and their salmon is to die for! Don't forget Trivia Night on Tuesdays too. Visit them at www.campfiregrille.com/

Recipe for Pumpkin Whoopie Pies
2 cups brown sugar
1 cup Oil
1 (15ounce) can pumpkin puree
2 eggs
4 cups flour
1 tsp. each salt, baking powder, baking soda, and vanilla
1 1/2 Tablespoon cinnamon
1 1/2 tsp. each ginger and clove

Beat the brown sugar and oil until blended, add pumpkin and then eggs. Add dry ingredients to pumpkine mixture and beat until well mixed. Drop by heaping tablespoon onto greased cookie sheet and bake at 350 degrees for 10-12 minutes. Cool and fill generously with filling below.
Filling:
Beat until light and fluffy
2 Tablespoons milk
1 tsp. vanilla
2 cups confectionary sugar
3/4 cup shortening

Our son, Sam, says the secret is in how full you fill the pies. These freeze well.... if they last that long. Enjoy!