pie pumpkins

based on this post where lardo and shitty are accidentally pregnant

She was five weeks in, nothing was showing, but she’d been puking almost everyday and had refused Bitty’s pumpkin pie the other day. Lardo hasn’t told her mom yet, and Shitty refuses to tell anything to his father but she knows that his mother knew about it. Jack had called her immediately after Shitty freaked and told him a week ago, before freaking out himself telling Bitty, who had broken into their apartment in order to make sure she was okay.

“I’m okay, people should stop asking me if I was okay, I’m pregnant, not sick.” She complained to Jack, who only answered by giving a silent nod. 

“Shitty’s freaking out,” Jack said instead. 

“I know.” She groaned and put her face in her hands. A moment of silence passed between the two before she lifted her head again. “I don’t want to chain him down like this or jerk him around emotionally. I know he wants me to keep it.” 

“He wants whatever you want,” Jack said.

She knew that, but she could also read Shitty enough to know that he was ecstatic and wanted nothing more than to have her keep it. And the scary thing was, she could also feel herself being as excited as he is. 

“How are the two of us even remotely qualified to be parents? He’s just starting his job, and I have my job.” And Lardo wasn’t sure that one, her bosses would let her take a maternity leave, and two, that she was even on the life track that she had envisioned for herself with this job. Sports management paid a lot, and Lardo knew she was on the fast track to promotion, but now that this forced her to look at her life she wasn’t sure she wanted to spend it all picking up after athletes. But she wasn’t sure that she can provide proper care if she didn’t have the high paying job in her position. And it was a downward spiraling mess of disaster. 

It was as if Jack could read her mind, or at least the mood in her mind, because he puts a hand on her shoulder and leaned back on the sofa that they were sitting at. 

“Maybe you’re thinking too much,” he said. “Just concentrate on whether or not you want to keep it, and trust in your friends to help you no matter which choice it is. We’re a team.” 

She sniffed, and suddenly Jack found himself with an armful of Lardo. The two of them extricated themselves from their situation as soon as Lardo stopped wiping tears and snot off of Jack’s sweater. Jack extended a fist, and Lardo bumped it.

“Got your back,” they said together.

Keep reading

Pumpkin Pie Mutha Fukka is so cute I love her I think she dreaming cause she’s moving her little wrinkly legs but she hasn’t her eyes closed and she looks content it still so adorable aaah

MINI PUMPKIN PIES

Yield: 2 dozen

The things you’ll need

Ingredients

Dough
  • 2 ½ cup all purpose flour
  • 2 tablespoon sugar
  • 1 teaspoon salt
  • ½ vanilla bean
  • ½ cup butter flavored shortening, chilled
  • ½ cup salted butter, chilled
  • 6 tablespoon buttermilk
Pumpkin Filling
  • 6 oz. cream cheese at room temperature
  • 1 ¼ cup pumpkin puree
  • ½ cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • ½ teaspoon sea salt
Whipped Cream
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
Decoration
  • Egg wash
  • Pastry brush
  • Decorating bag fitted with a #849 tip
  • Cinnamon for decoration
Equipment
  • Large mixing bowl
  • Mini tart pan
  • Plastic wrap
  • Round cookie cutter
  • Rolling pin
  • Baking sheet tray lined with parchment
  • Two medium mixing bowls
  • Hand mixer
  • Two rubber spatulas
  • Small ice cream scoop

Let’s get started!


Dough
  1. In a large bowl, combine flour, sugar, vanilla bean, and salt.
  2. Add cubed butter and shortening and work between fingers until the mixture resembles coarse meal. Drizzle in ice-cold buttermilk. Work in the buttermilk to form a dough.
  3. Form the dough into two discs and wrap tightly in plastic wrap and chill for 2 to 24 hours to set.
Filling
  1. Preheat oven to 350ºF.
  2. In a medium mixing bowl use a hand mixer to combine cream cheese and brown sugar until smooth. Add eggs one at a time, mixing between each addition and scrape down the sides as necessary.
  3. Add pumpkin, spices, salt and vanilla extract and beat until smooth.
  4. When dough is set, roll out to 1/8 an inch thick and cut circles out using the round cookie cutter. Line dough rounds into each tart pan.
  5. Use a fork to prick the bottom of the crust then brush egg wash on the tops of each cup. Scoop filling into each pie cavity almost to the top, almost 2 tablespoons.
  6. Bake for 12-15 minutes. Allow to fully cool before adding topping.
  7. In a medium mixing bowl, use a hand mixer to whip the heavy cream and sugar until stiff. Scoop into a decorating bag attached with a #849 tip.
  8. Sprinkle each pie with a bit of cinnamon. Ta-da! Mini pumpkin pies!

orange is such an underrated color: it’s watching sunsets and sunrises from your car with your best friend. it’s tangy, sweet fruit like tangerines, peaches, and melon. it’s friends sitting around a campfire under the stars, roasting marshmallows and telling ghost stories. it’s warm pumpkin pie and spending time with family at thanksgiving and fall leaves that dance across the street when a cool wind blows. it’s marigolds and lilies that bloom during the spring. it’s warm and fun and loving, exuding energy and ambition with every shade.   

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More recipes here

Really nice recipes. Every hour.

Show me what you cooked!