Well, howdy there! Let me tell ya ’bout somethin’ real tasty – pumpkin oatmeal cream pies. Not them fancy store-bought things, mind you. We’re makin’ these from scratch, the good ol’ way.
First off, you gotta get yourself some pumpkin. Now, I ain’t talkin’ ’bout them jack-o-lantern pumpkins. You need the pie kind, the sweet ones. You can get it in a can, makes things a whole heap easier. Just open that can and dump it in a bowl. Easy peasy, right?
Next, we need some oatmeal. Not that sugary stuff they sell for kids, just plain ol’ oats. The kind that sticks to your ribs and keeps you goin’ all day long. Oats are good for ya, ya know? Keeps things movin’ along, if you catch my drift. And they fill ya up good, so you ain’t gotta be snackin’ all the time.
- Pumpkin Puree: Get the canned stuff, it’s easier.
- Oatmeal: Plain, old-fashioned oats is what you want.
- Cream: Heavy cream, the thick kind. Makes it rich and tasty.
- Spices: Cinnamon, nutmeg, a little ginger. Whatever you like.
- Sweet stuff: Brown sugar is best, gives it a nice flavor.
Now, for the cream part. You gotta use the heavy stuff, the kind that’s thick and rich. Don’t go buyin’ that skim milk nonsense. We’re makin’ pies here, not diet food. Whip that cream ’til it’s nice and fluffy, like clouds on a summer day.
Then comes the spices. A little bit of this, a little bit of that. I like to use cinnamon, nutmeg, and a pinch of ginger. But you can use whatever you like. Maybe some cloves, or allspice. Just don’t go overboard, you don’t want it tastin’ like perfume.
And of course, you need somethin’ to sweeten it up. Brown sugar is my go-to. It gives it a nice, warm flavor, kinda like molasses. But you can use white sugar if that’s all you got. Just make sure you taste it as you go, so it ain’t too sweet or not sweet enough.
Mix it all together – the pumpkin, the oatmeal, the cream, the spices, and the sugar. Stir it good, ’til it’s all mixed up and smooth. You don’t want no lumps in your pies.
Now, for the crust. You can make your own, if you’re feelin’ fancy. But I just use them graham crackers. Crush ’em up real fine, mix ’em with a little melted butter, and press ’em into a pan. Easy as pie, ain’t it?
Pour that pumpkin mixture into the crust, smooth it out, and stick it in the fridge. Let it sit for a few hours, ’til it’s nice and set. You don’t wanna be eatin’ runny pies, do ya?
And that’s all there is to it! Easy pumpkin oatmeal cream pies, made the old-fashioned way. They’re perfect for dessert, or a snack, or even breakfast if you’re feelin’ wild. Kids love ’em, grown-ups love ’em, even that picky ol’ Mr. Johnson down the street loves ’em.
Making pumpkin pies ain’t rocket science, ya know? It’s just good, simple food. The kind that fills ya up and makes ya feel good inside. And with the oatmeal in there, it’s even healthy-ish! So go ahead, give it a try. You won’t be disappointed.
These pies, they remind me of fall, you know? When the leaves are changin’ colors and the air is crisp and cool. And they’re perfect for Thanksgiving, or Christmas, or just a regular ol’ Tuesday night. There ain’t no bad time for a pumpkin pie, if you ask me.
And don’t you worry if they ain’t perfect. Mine never are. Sometimes they’re a little lumpy, sometimes they’re a little too sweet, sometimes they fall apart when you try to cut ’em. But they always taste good, and that’s all that matters. So go on and make some pumpkin oatmeal cream pies. Your belly will thank ya.
Pumpkin pie recipes are everywhere, but this one is special because it’s easy and you can always make do with what you have. Just remember to keep it simple and don’t be afraid to experiment. You might just come up with your own special recipe that’s even better than mine! And that’s just fine by me. The more pumpkin pie in the world, the better, I say. And the oatmeal just makes it a bit more interestin’ don’t it?
So, there ya have it. My simple as can be, good for ya belly recipe for pumpkin oatmeal cream pies. Now get to the store, get your fixin’s, and get to bakin’! Your family, and that grumbling belly of yours will be glad ya did. These ain’t those fancy restaurant pies, these are just real good, made with love, kind of pies. The best kind, in my book.
