All right, you can just get your mind right out of that gutter, ya hear? Because I’m talking about pies—Pumpkin Whoopie Pies, to be exact. After all, would you expect anything else from Mrs. Pumpkin Pie? From the Queen Of All That Is Pumpkin? I thought not.

Here’s what I’m totally loving right now: putting anything I might want or need out there into Facebook land, and receiving more back than I ever expected. Case in point—last week, I wrote as my status, “Free lunch to anybody who sends me an awesome pumpkin recipe.” Well, I got lots of response (I mean, who doesn’t like a free lunch now and then?), but one really took the cake. Town of Webb’s own Sara Mills (daughter of Valerie and Paul) sent me her recipe for Pumpkin Whoopie Pies. So easy, so fun, and best of all, SO very delicious. I actually brought two platters of these to a neighborhood “fete” last weekend, and they were gobbled up before you could even say, “ Holy Weight Watchers.” So Sara, next time you’re in town, let’s have lunch on me, okay? I’m sure lots of our readers will enjoy your creative recipe the next time they feel like “Makin’ Whoopie”. Thank you, Sara.

I’m also doing a re-run this week of my most popular recipe ever, my Pumpkin Pecan Chip Muffins. I’ve printed this recipe three years in a row, and it still gets rave reviews. Most say it is, simply, the best muffin they’ve ever put into their pie-holes. For real. They’re very moist and super easy to whip up for a bake sale or coffee klatch or whatnot. And be sure to catch this column next week, where I’ll have a few more pumpkin recipes for you, AND tell you all about Big Daddy’s and my recent exciting visits to the Remsen Festival of the Arts and the cutest little pumpkin patch we’ve ever seen.

SARA’S MOST AWESOME

PUMPKIN WHOOPIE PIES

Makes about 12-15 filled mini pies

Pies:

1 15 oz. can 100% Pumpkin

1 box Spice Cake Mix

1/3 cup oil

1 egg

Filling (the Whoopie.):

2 cups marshmallow cream

1 3oz. block cream cheese, softened

1/2 stick butter, room temperature

1 tsp. vanilla

1 cup powdered sugar

For the pies:  Preheat oven to 350 degrees. In a large bowl, combine all pie ingredients. Using a mixer, beat on low speed for 30 seconds, then on medium speed for 2 minutes. Place batter by large spoonfuls onto a greased baking sheet (or better yet, use parchment paper), creating individual circular shapes with your spoon. Bake for 10-15 minutes, or until set. When set, allow to cool on baking sheet for 5 minutes, then move to racks to cool completely.

For the filling: Using a mixer, combine first four ingredients. Slowly add 1 cup of powdered sugar. (You don’t want this filling to be too thin, so you might need to add a little more sugar as you go.) Place filling in the refrigerator for 1 hour to thicken. When pies are completely cooled and filling has thickened, generously frost half of your cooled pies. Place the other half on top. Store in the refrigerator until ready to serve.

PUMPKIN PECAN CHIP MUFFINS

Makes about 24 muffins

4 eggs

2 cups sugar

1 can (15 oz.) solid-pack pumpkin

1-1/2 cup canola oil

3 cups flour

2 tsp. baking soda

2 tsp. baking powder

2 tsp. cinnamon

1 tsp. salt

12 oz. chocolate chips, semisweet

1 cup chopped pecans (optional)

In a large mixing bowl, beat eggs, sugar, pumpkin and oil until smooth.  Sift together flour, baking soda, baking powder, cinnamon and salt; add to pumpkin mixture and mix well. Fold in chocolate chips and pecans.

Fill greased or paper-lined muffin cups three-fourths full.  Bake at 400 degrees for 15-20 minutes, or until set and golden brown.  Cool in pan for 10 minutes; remove muffins and finish cooling on a wire rack.

Please send all recipes or comments to PO Box 111, Old Forge, NY 13420, or e-mail them to lnwillard@hotmail.com" class="ApplyClass">lnwillard@hotmail.com.