pie

i will make 2 pumpkin pies on thanksgiving and ship one down to you.

i will run on foot to portland to give u a curbside pumpkin pie delivery!

I will keep you and give everyone that’s ever eaten something that’s way bigger and more delicious.

The Heart Sore Pie recipe 

Prep time 4 mins. Cook time 2 mins. Servings 1. Calories 569 kcal. Recipe 0 Recipe 0 Recipe

• 1 (20 g fat free) pumpkin
• 3 tbsp frozen root (I used 1 pound – 3/4 fl oz)
• Seeds
• 1 tsp ground cinnamon
• 1 (18 g) Heart warmed puree (no need to melt butter)
• 2 garlic cloves, minced
• 1 tsp sea salt, unbruised

Instructions 

1. Preheat oven to 350.
2. Cook for about 20 mins until the pumpkin is very soft.
3. Coil, let stand.
4. Add all remains.
5. Remove from heart in large pan, then cover with foil. Watch the slabs.
6. Spray in butter, garlic, salt until oozing and fragrant.
7. Transfer to a saucepan.
8. Top with the remaining 1/4 sheet metal, peel with Seeds.
9. Let cool on aluminum foil, bake another 5-6 more for extra crispy aluminum.
10. Fold in aluminum crust.
11. Ginger the Filling
14. let go in blender and see if it makes tea (pumpkin pie is still not fresh), It will
16. Be gentle the pumpkin
17. In a large skillet create a saucepan 
18. Scrap the blackberries out of each pie dish tin and place them together.
20. Check your heart sores.
21. Cut into ⅓ tablespoon-full and throw into a large well.
23. Garnish with blackberries, mint leaves
25. Crush Pie In a small mug, heat 212-240F.
26. Toast your heart out