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Pumpkins are good for literally 2 things; making pumpkin pies, and throwing them off bridges.
Well I’m all all out of bridges.

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Snapchat: @yousuckatcookin

To make the pie:
Buy a pie crust. Nobody has time for that and they’re like a buck or two
Take a 13.5oz/398ml can of pure pumpkin. Not “pumpkin pie filling.” Don’t be an animal
But that in a bowl. It’s gonna be thick. Be prepared for that
Add two eggs
Add 3/4 cup of sugar
Add 1/2 teaspoon of salt
2 1/4 teaspoons of pumpkin pie spice
(or if you’re a real hot shot, use 1 tsp cinnamon, 1 tsp ground ginger, 1/4 tsp cloves)
Wangjangle that together until it’s smooth.
Slowly add in 1 1/2 cups of 10% cream
Doubt yourself because something this liquidy could never be a pie.
Put it the undo on 425undo for 15 minutes.
Reduce it to 350.
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.
Take it out and leave it for at least an hour, and admire the process of turning a liquid into a solid.
Whip cream that son of a bitch into tomorrow.

Tags : camera phoneCookingEpisodefreePiePumpkinsharingSuckuploadvideovideo phone
Elizabeth

The author Elizabeth

Blogger, Runner, Electro Producer, Man of Winter, Syndicate Aggregator. Never swallow watermelon seeds, they grow inside you.

34 Comments

  1. I pushed the bread crust into the pie tin like you said, but I accidentally pressed it back into grain and wheat. Is there a specific way to press the crust into the pie shell?

  2. Dear Mr. Ysac,
    I became a fan of your videos and your wangjangling skills, i have been attempting to grow such skills for a while now, it's a long process and a hard skill to master.
    But i find that such art have taught me a lot about patience, love and life. It teach you how to love the object you are wangjangling, when to wangjangle more and when to wangjangle less, when to stop and when to be just be gentle.
    I am taking it slowly by trying to master my wang on and wang off training.
    I live in Egypt but at the end of this year i'll be heading to the far East where i have heard they have mastered the wangjangling art for centuries basically beacuse it's the art used to make soy sauce there.
    I hope i find a sensei that will take me under his wings and help me develope my wangjangling….i hope one day if i am set out to the US that i will meet you.

    Sincerely yours,
    A wangjangler enthusiast

  3. SISTER: What're you watching?
    ME: YSAC.
    SISTER: What's it about?
    ME: Well, its about a guy who makes cooking so depressing I could feel my own depression getting cured.

    ….

    SISTER: Oh.

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