Make and share this Pumpkin Pie Petit Fours recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 1h15m
Yield 32 pieces
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F Grease and line 4 x 4" cake sandwich pans with baking parchment.
- In a large bowl, mix together the flour, baking powder, bicarbonate of soda and spice.
- In the medium bowl, beat together the oil, eggs, sugar and pumpkin puree until smooth. Add to the dry ingredients and mix together well.
- Divide the mixture between the prepared tins and bake for 15 minutes until firm to the touch and a skewer, when inserted into the center, comes out clean.
- Leave to cool on a wire rack.
- To make the frosting-beat the butter until light and fluffy. Gradually beat in the sugar and vanilla and finally beat in the cream cheese, a little at a time.
- Split the sponges in half. Spread half of the frosting over the bottom half of each cake. Place on the top half and press down firmly. Cut each into 8 wedges and place in the freezer for 1 hour.
- Heat the candy melts in the microwave until melted, adding a little shortening to get a smooth, fluid, dipping consistency.
- Dip the cake wedges into the candy melts and leave on a wire rack to set. Finally, fill the piping bag with the rest of the frosting and decorate the pies. Sprinkle with the non pareils.
Nutrition Facts : Calories 131.6, Fat 7.3, SaturatedFat 2.7, Cholesterol 21.2, Sodium 43.5, Carbohydrate 16.1, Fiber 0.1, Sugar 12.5, Protein 1
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