Pumpkin Pie - You Suck at Cooking (episode 68)
Howto & StyleYou Suck At Cooking•991.2K Views
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Editorial Analysis
Pumpkins are good for literally 2 things; making pumpkin pies, and throwing them off bridges. \nWell I’m all all out of bridges. \n\nSubscribe: http://bit.ly/1HuynlY\nhttp://instagram.com/yousuckatcooking\nhttps://twitter.com/yousuckatcookin\nSnapchat: @yousuckatcookin \nhttp://facebook.com/yousuckatcooking\n\nTo make the pie:\nBuy a pie crust. Nobody has time for that and they’re like a buck or two\nTake a 13.5oz/398ml can of pure pumpkin. Not “pumpkin pie filling.” Don’t be an animal\nBut that in a bowl. It’s gonna be thick. Be prepared for that\nAdd two eggs\nAdd 3/4 cup of sugar\nAdd 1/2 teaspoon of salt \n2 1/4 teaspoons of pumpkin pie spice \n(or if you’re a real hot shot, use 1 tsp cinnamon, 1 tsp ground ginger, 1/4 tsp cloves)\nWangjangle that together until it’s smooth. \nSlowly add in 1 1/2 cups of 10% cream \nDoubt yourself because something this liquidy could never be a pie. \nPut it the undo on 425undo for 15 minutes. \nReduce it to 350. \nNow 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. \nTake it out and leave it for at least an hour, and admire the process of turning a liquid into a solid. \nWhip cream that son of a bitch into tomorrow.
