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