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
Ingredients:
- flour - 2 1/2 cups
- salt - 1 teaspoon
- butter - 2 sticks, cold and cubed
- cold water - 1/3 cup
- canned pumpkin - 2 cups
- eggs - 6
- brown sugar - 1 1/2 cups
- corn starch - 1 tablespoon
- salt - 1 teaspoon
- cinnamon - 1 tablespoon
- ginger - 1 1/2 teaspoon, ground
- nutmeg - 1/2 teaspoon
- heavy cream - 2 cups
Instructions:
Love,
Whit
