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 twobr Take a 13.5oz398ml can of pure pumpkin. Not “pumpkin pie filling.” Don’t be an animalbr But that in a bowl. It’s gonna be thick. Be prepared for thatbr Add two eggsbr Add 34 cup of sugarbr Add 12 teaspoon of salt br 2 14 teaspoons of pumpkin pie spice br (or if you’re a real hot shot, use 1 tsp cinnamon, 1 tsp ground ginger, 14 tsp cloves)br Wangjangle that together until it’s smooth. br Slowly add in 1 12 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.