Pumpkin Whoopie Pies with Marshmallow Filling - Best Amish Recipe (2024)

FAQs

What is the filling made of in whoopie pies? ›

Ingredients for Whoopie Pie Marshmallow Cream Filling:

Marshmallow Creme or Marshmallow Fluff work here. Marshmallow creme has a slightly thinner consistency than fluff, so you may need to add a bit more powdered sugar to sufficiently stiffen it up. Butter – This helps create the creamy filling.

Why are my whoopie pies flat? Answer: Overmixing the batter when adding the dry ingredients can result in a flatter whoopie. When mixing in the dry ingredients make sure to mix them just until combined.

In the western half of Pennsylvania, whoopie pies are actually called "gobs," a term that's also used by coal miners to refer to coal, which, of course, the whoopie pie resembles. Per the Daily American, the Harris-Boyer Bakery in Johnstown trademarked "gob" in 1927.

Cooling down: these are sticky and similar to soft cookies, so let them cool a bit before trying to remove them from the pan. Cool them completely on a wire rack before filling.

Store-bought pumpkin pie mix (sometimes labeled "pumpkin pie filling") is a shortcut for making homemade pumpkin pie. It contains puréed pumpkin plus added spices like cinnamon, nutmeg, ginger, and cloves. It also contains sugar and other chemical additives.

Vintage Funeral Pie Recipe is an old-fashioned dessert that is made from raisins, spices, and walnuts. It was traditionally made by the Amish, but this sugary pie fits right into a Southern cook's recipe box.

While not required, I do recommend keeping your whoopie pies refrigerated, especially if it's a particularly warm/humid time of year. My family actually prefers their gobs to be refrigerated, just make sure you wrap them in plastic wrap or keep them in an airtight container so they don't dry out.

Store the finished whoopie pies in an airtight container. I usually keep them in the fridge (see previous bullet), but many filling/cake combos would be fine at room temperature. I find that after 3 to 5 days they've usually dried out a bit, but they generally keep pretty well.

A: They are good for 7-10 days not refrigerated, 14 days refrigerated, and may be frozen for up to a year.

Experts agree that the biggest difference between a Maine whoopie pie and a Pennsylvania gob is the use of commercial marshmallow Fluff in the Maine version, versus homemade marshmallow fluff in the Amish version.

What is the history of the Amish whoopie pie? ›

It's believed that whoopie pies were first made from leftover cake batter, and Amish legend has it that, when children and even farmers would find the delicious treat in their lunch pail, they'd yell out “Whoopie!,” hence the name.

The brand's name is a reference to the traditional English nursery rhyme Sing a Song of Sixpence, which includes the lyric "Four and twenty blackbirds / Baked in a pie". Some early logos alluded to this, with 24 blackbirds escaping from a pie and taking flight, although the current logo features only text.

You can use either pan for whoopie pies and/or muffin tops. It can also be used for eggs (to fit English muffins) and cookies. I'm sure there are other things you can use it for also. Hope this helps.

The whoopie pie, alternatively called a black moon, gob (Pittsburgh area), black-and-white, bob, or BFO (for Big Fat Oreo), is an American baked confection that may be considered either a cookie, pie, sandwich, or cake.

Why are whoopie pies called whoopie pies? The story goes that the pies got their name because of the working men who received whoopie pies from their partners in their lunches. Whenever they would open their lunchboxes and see the delightful treat waiting for them, it would cause them to exclaim with joy, “whoopie!”.

A cream pie, crème pie, or creme pie is a type of pie filled with a rich custard or pudding that is made from milk, cream, sugar, wheat flour, and eggs and typically topped with whipped cream. Cream pies are usually what is used for pieing, or throwing a pie in someone's face.

As we mentioned above, whoopie pies are believed to originally been made from leftover cake batter. The Maine legend paints the picture of a house wife putting the batter on a cookie sheet and shouting “Whoopie!!” when she realized that baking it up worked.

Pie Filling Enhancer thickens fruit pie fillings the same way Instant ClearJel does. Its advantage is added ascorbic acid (which adds a bright, tart note), and superfine sugar, which prevents it from clumping. Pie Filling Enhancer is about half sugar, so you'll want to reduce the sugar in your recipe accordingly.

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed. We like tapioca in blueberry, cherry or peach pies.