On the fly Pumpkin Pie

I think I am just spending this week preparing you for crisis solving Thanksgiving situations.  There has been no real theme this week, just Thanksgivingy things, and then today it hits me “Whitney, you are treating everyone like they are idiots and giving them the whole, if you forgot it’s Thanksgiving week and are in a hurry to do something..try this!”

Well, I hate to be the one to break the news to myself, but here goes.  No one forgot it’s Thanksgiving tomorrow.  Chill, sister.

I just micromanaged your Thanksgiving and we don’t even know each other. Why do I feel the need to plan everything for everyone? It’s a sickness, I tell you.  And just because I recognize it, doesn’t mean I’ll change it.  Because without my crazy, I am just a shell of a person.  It’s what makes me, me.

And so, in the off chance that you did forget tomorrow is Thanksgiving, I have a quick pumpkin pie recipe for you.  It’s quick because you use canned pumpkin, and you know me, I’m all “ROAST YOUR LOCAL ORGANIC PUMPKIN YOURSELF” but right now I think we are operating under the “Ain’t nobody got time for that” routine. Amiright? Thank the lord for Sweet Brown.

And just a suggestion:  If you make things tiny, people will eat more of them.  If they eat more, you feel like you did a good job.  Tiny = Success.  It’s Thanksgiving math.  So, I’ve made these pies tiny in the hopes of inflating my own ego.  Yep.

On the fly Pumpkin Pie

By Whitney, November 21, 2012

On the fly Pumpkin Pie



Combine flour and salt in a food processor, pulse to combine.  Add the cold diced butter, and pulse until the butter is pea sized. With the food processor on, slowly add the water until the dough comes together.  Remove onto a floured surface and pat down to make a disk.  Fridge for 30 minutes. Preheat the oven to 375.  Combine the canned pumpkin, brown sugar, eggs, salt, cinnamon, ginger, nutmeg, and heavy cream in a large bowl, and whisk until smooth. Roll out the dough and place in pie pans.  press to fit and dock the bottom with a fork.  Bake for 10 minutes, remove from the oven and fill with pumpkin filling. Return to the oven and bake for another 15 to 20 minutes, or until the center of the pie doesn't jiggle when you gently shake the pan.  Remove and cool on a rack.



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About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

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