The perfect post-Thanksgiving or Christmas dinner dessert, that even the celiacs in your family can enjoy!
Preheat oven to 350 degrees. Grease a cookie sheet.
In a mixer or food processor, mix the sugar and oil. Add the pumpkin and eggs. Mix well.
In a separate bowl, mix the remaining pie ingredients. Add the flour mixture to the egg mixture, and mix well.
Drop the dough by heaping tablespoons onto the cookie sheet.
Bake 10 to 12 minutes. Let cool completely before adding filling.
Mix the egg white, milk, vanilla and 1 cup of the sugar in a food processor or mixer.
Add the second cup of sugar and the shortening. Mix well.
To assemble the pies, spread a dab of filling on the flat side of one cookie. Top with another cookie to form a sandwich.
In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.
You can find the original Betty Crocker Vanilla Buttercream Frosting recipe here.