I have made a lot of pumpkin pies this season.  I am baking one right now.

I posted all of the pictures of the process on my Instagram account and in the InstaStory section as well!  Pop over and take a look.

And, here is the kind-of recipe.

Make That Pie

1 pie pumpkin

-Roast in oven face down at 400 for 30 minutes on a baking sheet covered in nonstick aluminum foil. Add two Tbsp of water to the sheet (maybe more depending on size of pumpkin, type of oven, etc.)

In a bowl, mix:

1 cup heavy whipping cream (because we don’t play around)

3 eggs

1 to 1.5 cups of brown sugar (should only take 1 cup)

1 tsp vanilla (sometimes I use a Tbsp like a savage)

2 tsp pumpkin pie spice (I have never measured pumpkin pie spice in my life.  Just taste as you go.)

What’s Next

When the pumpkin has been roasted well enough that the skin can be easily penetrated with a fork, remove it and scoop the pumpkin out of the shell into the bowl.

Mix-y, mix-y.

Taste.

Pour into a ready-made crust.  Don’t be proud.  Use a ready-made crust.

I like the Pillsbury Unroll and Fill.  They are perfect.

Bake-y, Bake-y.

Ovens are like puppies.  Each one is different.  I have a small gas oven.  I set it to 350/400 and bake for around 40 minutes.

Boom!  There it is.

Happy Baking!