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I’m remaking the pumpkin pie using Betty Crocker’s classic recipe! Because sometimes you deserve a do-over. After last time’s dough disaster, I went back into the kitchen with a plan, a little confidence and only a few hiccups along the way. This episode is all about learning from your mistakes, trusting the process, and proving that starting over can feel really good. If you’ve ever thought, “I can do this better the second time,” this one’s for you. SHOP | The Unfinished Kitchen: https://theunfinishedkitchen.co/ 🥧 Betty Crocker Oil Pastry (Pie Crust Recipe) 9-Inch One-Crust Pie 1 cup plus 2 tablespoons all-purpose flour ⅓ cup vegetable oil ½ teaspoon salt 2 to 3 tablespoons cold water Directions: Mix flour, oil, and salt until particles are the size of small peas. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans the side of the bowl. Gather dough into a ball. Roll dough between waxed paper and fit into pie plate as directed. Trim and finish edges. 🎃 Pumpkin Pie Filling 2 large eggs 3/4 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1 can pumpkin (not pumpkin pie mix) 1 2/3 cups evaporated milk Mix all ingredients until smooth. Heat oven to 425. Place pie crust in oven, then pour filling into crust.Bake for 15 minutes, then reduce temperature to 350 and bake for 45 minutes. If you enjoyed this video (or just felt seen by the chaos), hit like, subscribe, and come back for more real-life baking — mistakes, restarts, and all. ✨ The Unfinished Kitchen Where oops is an ingredient in the kitchen and in life.