in a good way, though. I am making homemade pumpkin pies!

Go ahead and reread that if you need to. But yes, you read it correctly. I, Sina, am in this kitchen today attempting something that feels very “grown woman holiday homemaker”… and also very “what on earth am I doing.”

I am making homemade pumpkin pies.

Now before anyone chokes on their sweet tea, let me clarify: the crusts are frozen. But still… I am using real pumpkins. REAL. PUMPKINS. As in, the actual pumpkins the boys had for Halloween. If that doesn’t make me feel like Nannie is looking down raising an eyebrow and smiling at the same time, I don’t know what will.

Honestly, I am pretty excited. Also scared to death they won’t be any good. But at least I am trying. That counts for something, right?

The pumpkins are roasted, and Carson and I just pureed five full cups worth. Five cups. We blended those things up like we knew what we were doing, and now the bowl of bright orange purée is sitting on my counter silently judging me.

Right now, I’m waiting for my Walmart delivery to bring the rest of the things I suddenly realized I needed. Pie spice, evaporated milk, crusts, sugar… you know, all the things I do not normally own because I have never been much of a chef, a baker, or a cook of any kind. If it doesn’t come ready-made, prepackaged, or frozen, chances are it has never lived in my kitchen.

We aren’t having Thanksgiving dinner here at home, but we are going to our friend Stan’s house on Friday. Depending on how these pies turn out, we might bring one with us. But let me be very clear: I am not showing up to someone’s house with a pie that looks like it survived a disaster. I refuse.

So, if you see the recipe down below, just know what that means…
It means these pies were actually edible.
And if you don’t see it? Well… mind your business.

Stay tuned. This could be the start of something beautiful, or the last time anyone trusts me with a pumpkin.

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RECIPE: REAL PUMPKIN PIE (TWO PIES USING 5 CUPS PUREE)

Ingredients

Pumpkin

• 5 cups pumpkin puree

Pie Filling (Brown Sugar Version)

• 4 large eggs
• 1 ¾ cups brown sugar (light or dark; dark gives deeper flavor)
• 2 ¼ cups evaporated milk (1 full can + 1 cup from second can, or 1 can + 1 cup half-and-half)
• 2 tablespoons plus 1 teaspoon pumpkin pie spice
• 1 ¼ teaspoons salt
• 2 ½ teaspoons vanilla

Crust

• 2 frozen pie crusts
• Optional: 1 egg white for brushing

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Instructions

Step 1 – Preheat

Preheat oven to 425°F.
Let frozen pie crusts sit out for about 5 minutes so they slightly soften but remain cold.

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Step 2 – Make the Filling

In a large mixing bowl, whisk together:

• 5 cups pumpkin puree
• 4 eggs
• 1 ¾ cups brown sugar
• Pumpkin pie spice
• Salt
• Vanilla

Then slowly whisk in:

• 2 ¼ cups evaporated milk

Mix until smooth and the texture resembles thick pancake batter.

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Step 3 – Prepare the Crust

Brush the inside of each frozen crust with beaten egg white if desired to keep the bottoms crisp.
Divide the filling evenly between both crusts.

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Step 4 – Bake

Bake at 425°F for 15 minutes.
Reduce heat to 350°F and bake 40 to 55 minutes more.

The pies are done when:
• The centers jiggle gently like firm gelatin
• A knife inserted near the center comes out mostly clean

If crust edges brown too fast, cover with foil.

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Step 5 – Cool

Cool pies for at least 2 hours before slicing to allow them to set properly.

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Notes

• Using brown sugar makes the pies richer and slightly thicker.
• Dark brown sugar adds a deeper molasses flavor; light brown sugar keeps it milder.
• These pies freeze extremely well — just wrap tightly and freeze up to 2 months.