For the Pies: Beat the shortening and sugar until it is light and fluffy. Then add the eggs, vanilla, molasses, and corn syrup and beat for another 1-2 minutes, or until your mixture is smooth. Then, add all of your dry ingredients to the bowl and beat on low speed until blended. Your dough will be thick --almost like a cookie dough --that's the way you want it! Cover your dough and place it in the refrigerator for 30-60 minutes. You can do this while you make the filling and crumbs for the recipe.
For the filling: Cream shortening, vanilla, salt, milk, and turkey syrup together. Then add 2 cups of the powdered sugar and beat until light and fluffy. Add up to 1 more cup of powdered sugar to achieve the consistency you'd like. For the crumb topping: Blend flour, brown sugar, and shortening together using a fork or pastry blender until it has an even consistency.
Baking and assembling: Preheat oven to 350 degrees F. Using a large scoop, make 24 pies (you might have a tablespoon or two of extra dough --that's okay!).
Roll each scoop of molasses-y goodness into a ball, then dip half of them into the crumb mixture (these will be the tops). Place on a lined cookie sheet. You don't want to overcrowd the sheet or else your pies might run into each other --I recommend no more than 6-8 pies on a sheet at at time.
Bake for 10-12 minutes and allow to cool.
Flip over the 12 pie halves that do not have crumbs on them. These are the bases of your pies.
Using the same size scoop as what you used for your pies, load each one of the them with filling. (I find a 2 to 1 ratio of pie to filling best.)
You can adjust this ratio as you'd like, but by using the same size scoop, you achieve this ratio --plus, you don't have people fighting over the pies with the most filling!
Now take the 12 pie halves that have crumbs and place one of each mound of filling. Give it a gentle press so that all of the fluffy goodness oozes to the edges. Wrap in plastic wrap and refrigerate --if they last that long!