Pumpkin Bread Pudding and Mini Pumpkin Whoopie Pies

Pumpkin Bread Pudding

INGREDIENTS:

• 12 slices of cinnamon bread cut into cubes
  
• 1 cup of chopped prunes
• 1 can of 2% evaporated milk
• 1 can of fat-free evaporated milk
• 1 can pumpkin (should be around 15 oz)
• 1 cup egg substitute
• 1/2 cup brown sugar Splenda mix
• 1 tsp vanilla extract
• 1 tbsp pumpkin pie spice (or a combination of cinnamon, nutmeg, and allspice)
• 1/4 tsp salt

DIRECTIONS:

1. Preheat oven to 350 degrees F
2. Grease a 13x9 inch baking dish
3. In a large bowl mix both cans of eva-milk, pumpkin, egg substitute, sugar, vanilla extract, pumpkin pie spice, and salt
4. Add bread crumbs and prunes and let the mixture stand for 10 minutes
5. Bake for 45 minutes
   

Mini Pumpkin Whoopie Pies

INGREDIENTS:
Mini Cookies

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp salt
• 1/2 cup softened butter
• 1/2 cup Splenda-sugar mix
• 1/2 cup egg substitute
• 1 can pumpkin (again should be 15 oz)
• 1 tsp vanilla extract

Cream Cheese WHOOPIE filling

• 4 oz 1/3 reduced fat cream cheese
• 6 tbsp butter
• 1 tsp vanilla extract
• 1 1/2 cup powdered sugar
  

DIRECTIONS:

1. Starting with the mini cookies, preheat the oven to 350 degrees F and lightly grease 4 sheets of parchment paper
2. In a medium bowl, mix flour, baking powder, baking soda, cinnamon, ginger, and salt
3. In another bowl, mix butter and sugar and beat on high speed for 2 minutes
4. While beating the mixture, slowly add egg substitute
5. Add pumpkin and vanilla extract to the egg mixture and beat until smooth
6. Slowly add flour mixture while stirring to create a gooey-ooey batter
7. Use a teaspoon to collect one scoop of the batter and place it on the parchment paper (this should yield around 72)
8. Bake the mini cookies for 12 minutes (they look like scones when done)
9. For the WHOOOOOPIE filling, beat the cream cheese, butter, and vanilla in a small bowl
10. Gradually add the powdered sugar while beating the mixture at a slow speed
11. Once the cookies are done baking and cooled, place a small spoonful of whoopie mixture on the flat side of a cookie and place another cookie on top flat side down. (basically looks like a sandwich)
12. Repeat for all cookies and refrigerate

I will warn you now that making the whoopies is really messy and sticky!