Pie:
1 cup shortening
2 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
3 1/2 cups flour
1 1/2 teaspoon baking powder
1 1/2 baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ginger
1 1/2 cup canned pumpkin
Filling:
1/4 cup flour
Dash of salt
3/4 cup milk
1 cup shortening
2 cups powdered sugar
2 teaspoon vanilla extract
In a mixing bowl, cream shortening and brown sugar. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda, salt, cinnamon and ginger. Add creamed mixture alternately with pumpkin.
Preheat oven to 400 degrees. Drop rounded tablespoons 2 inches apart on greased baking sheet. Bake for 10 to 11 minutes. Place on wire rack to cool.
For filling, combine flour and salt in saucepan. Gradually whisk in milk until smooth. Cook and stir over medium heat for five to seven minutes, or until thickened. Cover and refrigerate until completely cool.
In a mixing bowl, cream shortening, powdered sugar and vanilla. Add chilled milk mixture and beat for seven minutes or until fluffy. Spread on bottom half of cookies, top with remaining cookies. Store in refrigerator. Makes two dozen.
