I decided to be adventurous today and make a pumpkin pie from scratch. It's honestly not that hard, you just have to follow the directions and be good at improvising when you mess up following the directions. I started with the crust, because I know the dough would take a while to sit and cool in the fridge.
To make the dough, I just used 1 stick O'butter, 3-4 Tbsp of cold water, 1.25 cups of all purpose flour, 1.5 tsp of sugar, and 1/4 tsp of salt. Now that I typed all of those out it sounds like a lot, but trust me its not. First I added all of the dry cocaine-like ingredients and mixed them together till they were spread throughout the mixture.
Next, I unwrapped the lolsquid (liquid/solid) butter. Make sure its room temperature because it will be easier to mix. Use a mixer or food processor to blend the cow cube with the dry mixture until the dough is in chunks the size of peas. If you are poor you could always use a whisk or a shoe to blend the dough, it's really up to you.
Now here is the tricky part. To make the dough solid but malleable, you have to add tablespoons of cold water one at a time to the mixture. Add the water one tablespoon at a time, mixing the dough in between each pour. I used 4 tablespoons of water, but you might need more or less depending on you measurements. If your dough can stick together and does not fall apart like the british empire, it should be good.
Smash your Pillsbury dough-cake onto a floured slab and kneed him a few times till he smiles back at you and thanks you for the massage.
Flatten him and put him in a body bag. Set his doughy body in the fridge for at least 30 minutes or until he reaches rigamortis.
Finally, the fun part. I have a confession to make. I was not prepared and did not have all of the spices that are normally in a pumpkin pie, so mine will not turn out like those pies from that banshee Marie and her cult of calendars. So this somewhat authentic pumpkin lover's supreme starts out with 3 jumbotron eggs. Then I mixed in two cans of this organic pumpkin puree garbage. I should have got the pumpkin pie mix, it would have been way easier.
Then I added 2.5 tsp of cinnabun, 2 cups of malk, 1/2 cup of sugar, 1 tsp of vanilla extract, and a BADABING of salt. I whisked that all together and it looked really gross.
After 30 mins of the fridge, the dough had finally come to terms and submitted to my all powerful backing magic. I placed it in a ceramic pie dish and spread it out to cover the bottom and the edges.
I then poured the muddy orange juice into the pie dish and very elegantly maneuvered my masterpiece in to the oven with it set at 375.
Do not be alarmed if your pie takes forever to back, they usually take a long time. I baked mine for about 40 minutes, then I opened it up and put foil around the edges of the crust so they wouldn't burn. Then after another 20 minutes or so, my spiced Mona Lisa was done baking. LET HER SIT FOR A LONG TIME! You do not want to eat warm baby food, so wait a while for your fall cake to solidify. Enjoy my version of this traditional fall squash cake!
I heated the crepe pan and added a dollop of butter so the thin pancakes don't stick to it. So while the pan is heating up to medium/low, I prepped the crepe innards. My little helper chopped up the onions and avos.
As that tubby was chopping away, I whipped up some turkey sausages and scrabbled eggs to be the backbone of my breakfast wrap. 
Here is where we messed up. We forgot to bake the crust by itself. If you bake it before adding the fillings, it will be easier to pick up the bars one by one. But we didn't, and it still turned out great! So bypassing the crust cooking, we moved along to the filling. Sewps easy! Un can of sweetened-condensed malk and Un 8 oz. glob of cream chee. Mix thouse twostar-crossed lovers together and you have one hell of a filling.
Then you want to pour the filling into the cooking pan, and spread it evenly. 
Even disperse the candied craisins on the filling. Preferably use a ton of the topping so it makes a nice thick layer. 
Now for the crumble! Basically it's the same as the crust (butter, gram crackers, and nillawaffers) but not at finely blended as the crust. We also added some brown singer to give it more flavor. 
I preheated the oven to 450, just following the same directions on the pressurized dough tube. I crushed the garlic and chopped it up with a big adult knife, then shoved the italian gold into those little dough mounds. 
Then I did the same thing with the peperoncinis. I only put them on half of the prebiscuits because some of my roommates are lame and have immature palates. 
Finally I sprinkled the mozzarella on top. I didn't know how these were going to come out because I was experimenting, but after about 10 minutes in that kitchen sauna they actually came out quite well. 
I wish I put some mozzarella in the middle so they would have a special surprise inside, but there's always next time. I did have some pizza sauce that I heated up and used to drowned them like tiny amphibious Tony Sopranos. 
You should never eat anything bland! Be creative! 
A quarterpounder of medium rare deliciousness, melty pepperjack, tempuraed jalapeños, and of course all of the fix'ns. I wolfed this sucker down faster than you can say tiddlywinks upriver on a raft in the sweltering Georgia summer of 1955. If you thought we only got burgers, you are sadly mistaken. When you go to Soda & Swine, you have to get the dirty fries. 
Even if you don't finish them, you can always bring the rest home. These fried Idaho gremlins are piled up and topped with your choice of meatball innards, pork belly, gravy, mushrooms, and parmesan. We got The Swine with garlic and siracha aioli. But that's not all we got! We decided to indulge ourselves with our calories for the month by also getting FRIED PIZZA KNOTS 
This little pockets of glory are so crispy on the outside and ultra doughy in the middle. So when I dipped one of these fat kids into the spicy marinara sauce and took a bite, my dreams came true. They were all filled with a gooey pocket of mozzarella. I can't begin to express my love for this place. All of the workers are so nice, and you can just tell that the people munching were there for good food and a good time. We didn't have enough room in our guts for their amazing pie, because we basically licked our plates clean. I'm serious, we didn't have any leftover. 
It all depends on how vibrant you want the colors, so you don't have to follow this exactly. RED: 15 red drops ORANGE: 7 yellow drops and 2 red drops YELLOW: 5 yellow drops GREEN: 5 yellow drops and 3 blue drops BLUE: 8 blue drops PURPLE: 8 red drops and 4 blue drops. We then used spoons to drizzle each mixture into the mini cupcake sweaters. 
Don't put too much in, maybe about a quarter of the way full. We filled some up to the brim and ended up with some unicorn vomit on the cooking sheet. 
Then we popped some in the oven for about 12-15 minutes at 330 degrees. We lined the baking sheet with foil to make for easy clean up if one of these little Mount Kilimanjaros over flowed. While those little queens were having a ball in the oven, we prepared the frosting. 
Using a cheesecake pudding mix as the base, we added 2 cups of malk and let the gloppy guk solidify. After about, who knows we weren't paying attention, you want to add a few heaping mounds of dead marshmallows. 
You can play around with the texture and add more things to make it more frosting-like, but that worked for us. After mixing that up, we stuffed the pudding plop into a plastic bag and cut one corner to apply the icing to the top of these little nuggets. 
