Crafty crab is a favorite of mine, and I always make it.
I make it at least once a week for dinner and then eat it as a dessert.
But when I make my own pumpkin pie, I can’t help but add a touch of cinnamon and nutmeg to make it even better.
Here’s how you can make your very own DIY Pumpkin Pie:First, you’ll need a pie pan (or whatever container you want to use).
It should have a lid that fits over the bottom of the pan and a top that has a handle.
I like to use a 10×12 glass pie pan.
If you use a large pie pan, you can cut a slit in the lid to fit the pie pan inside.
Once you have your pie pan and lid, you will need to cut a piece of parchment paper, or wax paper, about 1-inch wide.
Cut the piece of paper into 2 equal pieces, one for the lid and one for your pumpkin.
Take the parchment paper and fold it over itself to form a circle.
Next, take the pumpkin and wrap it in the parchment piece.
You’ll see the shape of the pumpkin.
It should look like a circle when you cut it out.
Now, cut a strip of parchment to fit around the perimeter of your pumpkin and the lid.
Repeat this process for the rest of the pie.
When the pie is ready, you just pop it in a freezer bag and freeze it.
Theres nothing worse than freezing a pie and having it taste so bad it tastes like the pie you ate the night before.
You can make this pie with whatever pumpkin you want.
It’s up to you.
You can make it with your own homemade pumpkin or just buy one at a store.
For the best results, I like to buy my pumpkin at the store.
You could always buy a big jar from the grocery store.
But I always keep mine in a glass container in the freezer.
So if you want your pumpkin to taste better, buy a small jar and freeze the rest.
After you have frozen your pumpkin, you could put it in an airtight container in your freezer.
That way you won’t be able to easily get it out of the freezer any time soon.
This pumpkin pie is super easy to make.
I just have to make a few simple adjustments.
First, if you use parchment paper to make the lid, make sure you cut a large slit in that piece of the paper to fit inside the pie crust.
Then, if your pumpkin is not large enough, use a piece the size of your pie to cover the top of the lid on the parchment sheet.
Lastly, I always like to add a little bit of nutmeg and cinnamon to the pie, because this pie is just too sweet for that.
Make your own pumpkin pumpkin pie by cutting parchment paper into strips and wrapping the strips in wax paper.
Cover the pie with wax paper and freeze for at least 2 hours.
(If you’re using a larger pan, like I do, the pie will thaw very quickly.)
Make the crust:Take the pumpkin, parchment paper strips, wax paper pieces, and pumpkin and cut them into slices.
Using a sharp knife, cut the pumpkin slices into 8 equal slices.
Wrap each slice in wax or parchment paper.
When the pumpkin is ready to use, make a crust using the parchment strips.
Place each slice of parchment strips on top of each slice you just cut.
Sprinkle some nutmeg on top, and sprinkle some cinnamon on top.
Spread the crust on a baking sheet.
I like the crust to be slightly sticky, but it’s all up to your preference.
Bake at 350 degrees for about 40 minutes.
This recipe makes 8 pies, but if you’re only making a couple, you might want to double the recipe. Enjoy!