Viva cahooligans, let me take some time to introduce the dynamic duo that is Red Velvet. Lisa and Christine, two lovely LA cookettes, bring Viva its first cooking show, offering step by step preparation instructions interlaced with quality tunes.

Already four episodes in, the pair have covered the gore-met spectrum, running the gamut from red velvet cupcakes to - you guessed it - funfetti cupcakes. Just this week, they brought their first dinner entree into the fold with a Mac and Cheese exclusive. Ah, it's a glucose-addled life.

While some of these treats are timeless and appropriate for many occasions, some of them are purely seasonal and the special recipe that we're about to present to you on their behalf is entirely appropriate this week. Thus, without further ado...

Pumpkin Pie (and Mini Pumpkin Pies too)!


Pumpkin Pie Recipe
Filling Instructions:

* 1 (15-ounce) can pumpkin (about 2 cups)
* 1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
* 2 eggs
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground nutmeg
* 1/8 teaspoon ground cloves
* 1/2 teaspoon salt

Instructions:
Preheat oven to 425°F. Whisk pumpkin, condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into store-bought crust. Bake 15 minutes. Reduce oven temperature to 350°F and continue baking 35-40 minutes. Cool. Garnish as desired.

There you are.