Anything’s better with honey, right? Waffles, oatmeal, spoons. You know.
Okay so, it’s Thanksgiving apparently. Being someone who works at a fun theme park and works most major holidays, they go from a day about family holidays traditions to work days that are absolutely crazy. But you know what makes it okay? Friendsgiving! You eat Thanksgiving meal in someone’s backyard, drink homemade sangria, and sit around a bonfire smoking cigars til 1am. Honestly, that’s the best way to make new best friends.
Now this pie didn’t make an appearance this year, mostly because obviously I burnt the crust and I’m a bit of a perfectionist and was terrified of showing it off. So, learn from my mistakes and instead of cutting down your crust, fold that bitch over and cover her with tin foil. Learn from my mistakes, friends!
Honey Cream Pumpkin Pie
2 pie shells
1 1/2 cup canned pumpkin
3/4 cup honey
1/2 cup heavy cream
1/4 cup milk
1 tsp cinnamon
1/2 tsp salt
To start, preheat your oven to 400 degrees Fahrenheit. Then this is the best bit, you just toss everything in a bowl and mix it up! Although when mixing, make sure it’s not over mixed, because then it’s way too soupy and doesn’t bake well. Now, I put two pie shells on the ingredient list because obviously you need one for the actual bottom crust. But I like to use two because you can use the second one for decorating! I’ve got a huge box full of a billion cookie cutters and who doesn’t love to billion cookie cutters?
Sorry, sidebarring a lil too hard.
But after you’ve decorated it any which way you choose (or no decoration at all), pop that bod boy into the oven for about 45-55 minutes and enjoy! Well, not right out of the oven. Then it’ll be super hot, so let it rest for like at least ten minutes. Then enjoy!