The YSAC Cook Book is now available: http://hyperurl.co/yousuckatcooking Pumpkins are good for literally 2 things; making pumpkin pies, and throwing them off bridges. Well I’m all all out of bridges. Subscribe: http://bit.ly/1HuynlY http://instagram.com/yousuckatcooking https://twitter.com/yousuckatcookin Snapchat: @yousuckatcookin http://facebook.com/yousuckatcooking 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.