We need to talk about something.
It’s very important.
It has nothing to do with the fact that I’ve been AWOL from the blog for five months.
Because I wasn’t AWOL.
I knew exactly where I was.
It just wasn’t here.
But I’m here now and we need to discuss something very important.
It’s a rather urgent matter and needs your utmost attention.
Pie crust is gross.
We don’t judge here.
But I stand by my opinion.
Pie crust is almost always dry, bland, boring, and a complete waste of calories and stomach space.
Salted flour and crisco is just not my idea of a good time.
And I spend an embarrassing amount of time trying to scrape every last precious molecule of filling out of the crust.
And then because I’m sad that the filling frotterism is over, I begin to pick at the crust in hopes of elongating the experience.
And then I hate myself.
Because I hate pie crust and I just ate the whole damn thing in minuscule forkfuls until it was gone.
So I decided to skip this whole charade and go right for the jugular.
Pumpkin Pie Filling
I guess you could call this pudding, if you must.
But this tastes exactly like pumpkin pie filling and I don’t mean the slop that comes in a can.
It tastes like real pumpkin pie that came out of your very own oven.
Except this requires no cooking and is ready in five minutes.
It does require a high speed blender or food processor, though, so go ahead and put that on Santa’s list if you don’t already own one.
I thought I was the genius that came up with this recipe but it turns out I saw it on another blog a few days prior and the idea must have been floating around in my gray matter for a while.
I found the original recipe HERE and made the following adaptations:
PUMPKIN PIE PUDDING
1 (15 oz) can pumpkin puree (not pie filling)
1/2 cup pecans
1/2 cup maple syrup
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
Add all ingredients to a blender and blend until smooth.
Like I said, you can call it pudding.
But I served it with a banana and called it breakfast.
And mixed it into a smoothie and called it lunch.
And ate it by the spoonful for dinner.
And then I slathered it on some pumpkin bread and almost lost my mind.
If you simply must have pie, then I would just dollop this all over a big, fat slice of apple or pecan pie instead of whipped cream.
Just do it.
I’ll look away while you lick the blender blades.
Like I said, we don’t judge here.