Pumpkins are good for literally 2 things; making pumpkin pies, and throwing them off bridges.
Well I’m all all out of bridges.
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To make the pie:
Buy a pie crust. Nobody has time for that and they’re like a buck or two
Take a 13.5oz/398ml can of pure pumpkin. Not “pumpkin pie filling.” Don’t be an animal
But that in a bowl. It’s gonna be thick. Be prepared for that
Add two eggs
Add 3/4 cup of sugar
Add 1/2 teaspoon of salt
2 1/4 teaspoons of pumpkin pie spice
(or if you’re a real hot shot, use 1 tsp cinnamon, 1 tsp ground ginger, 1/4 tsp cloves)
Wangjangle that together until it’s smooth.
Slowly add in 1 1/2 cups of 10% cream
Doubt yourself because something this liquidy could never be a pie.
Put it the undo on 425undo for 15 minutes.
Reduce it to 350.
Now here’s where you’re gonna have to make a judgment call. Bake for 30 minutes but test the wobble. The wobble tells you everything. When the wobble is gone, the pie is ready. A deep dish crust could take an hour. There’s quite a range you can cook it in where it will still turn out great.
Take it out and leave it for at least an hour, and admire the process of turning a liquid into a solid.
Whip cream that son of a bitch into tomorrow.
