Shaun, there's a pumpkin shortage here too, I didn't realize it until a few months ago when I tried to buy canned pumpkin and it was nowhere to be found. Sure enough, checking around resulted in my finding that there was a shortage, the Midwest lost most of the pumpkin crop (and a lot of other crops) due to the flooding last fall. However, harvest of this year's crop should start any time and pumpkin will be back on the shelves, hopefully. My pumpkins did OK, last year, I've been wishing I'd have cnaned some, I sure will this year. I did find out, however, that my overflow of butternut squash takes the place of pumpkin pretty well. It's a bit milder, but still good in pie and bread, and probably, in whoopie pies. Now, winter squash didn't do all that well either, but if you can find that instead... Annie

I found this one with the same ingredient list except the yogurt but those should be interchangable. Mini Banana Whoopie Pies (Adapted from Martha Stewart) For the batter 2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup mashed ripe banana 1/2 cup sour cream 8 tablespoons unsalted butter, softened 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 large egg 1/2 teaspoon vanilla For the filling 16 ounces cream cheese, softened 1 cup confectioners' sugar 1/2 teaspoon vanilla To prepare the batter Preheat oven to 350 degrees. In a large bowl, whisk together flour, baking powder, baking soda and salt. In a small bowl, stir together banana and sour cream. In a large mixing bowl, beat together butter and sugars until light and creamy. Add egg and beat until combined. Mix in vanilla. Alternately mix flour and banana mixture into the creamed butter, beginning and ending with flour mixture, mixing just until combined. Scoop the batter into a pastry bag fitted with a 1/4" round tip. Pipe batter into 1 1/4" rounds onto parchment-lined baking sheets. Place into the oven and bake until the edges are a light golden, about 10 to 12 minutes. Remove and transfer sheet of parchment to a wire rack and allow the soft cakes to cool completely. To prepare the filling In a large mixing bowl, beat cream cheese until smooth. Add confectioners' sugar and vanilla, mixing until smooth and creamy. On the flat side of half the cakes, spoon about one tablespoon worth of the filling on top. Top with the unfilled halves to form a sandwich. Lightly dust with confectioners' sugar before serving. Makes about 36 whoopie pies.

Hey Stacy! When I made them alst year, the cake part held for a couple of days without a problem in an air tight container. The filling can also be made at least a day in advance and covered and refrigerated. Once they are assembled, they are good for about 24 hours - after that they get a little squishy. THey still taste good, but the texture is a little bit suspect. Good luck and let me know how it goes! Alexa

I'm not showing my pantry! I don't have head space and no open drawers,LOL, but I do have rows. I even alphabetize my spice cabinet and try to keep it that way! I have two freezers full of meat and vegetables from the garden. Two refrigerator/freezers full and the pantry that I am not showing is full and in rows. The overflow from the pantry goes in the shelves in my garage and my "storage building" outside. Even though it is just the two of us I feed alot of people. We just finished peanut/cotton and corn harvest. I have been taking lunch to the field for two+ months and a sandwich in the evening if they are working late, which has been much of the time for 8 to 15 people, so I keep well stocked. This has been a fun read, thanks Shaun!