imperative vs declarative

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Chef John’s Pumpkin Pie

original recipe

Ingredients

• 1 (15 ounce) can pumpkin puree
• 3 egg yolks
• 1 large egg
• 1 (14 ounce) can sweetened condensed milk
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon fine salt
• 1/4 teaspoon freshly grated nutmeg
• 1/8 teaspoon Chinese 5-spice powder
• 1 9-inch unbaked pie crust (see footnote for recipe link)

Imperative

1. Preheat oven to 425 degrees F (220 degrees C).
2. Whisk together pumpkin puree, egg yolks, and egg in a large bowl until smooth. Add sweetened condensed milk, cinnamon, ginger, salt, nutmeg, and Chinese 5-spice powder; whisk until thoroughly combined.
3. Fit pie crust in a 9-inch pie plate and crimp edges.
4. Pour filling into the pie shell and lightly tap on the work surface to release any air bubbles.
5. Bake in the preheated oven for 15 minutes.
6. Reduce heat to 350 degrees F (175 degrees C) and bake until just set in the middle, 30 to 40 more minutes. A paring knife inserted into the filling, 1 inch from the crust, should come out clean. Allow to cool completely before serving.

Declarative

• The base is the pumpkin puree, egg yolks, and egg whisked together in a large bowl until smooth.
• The filling is sweetened condensed milk, cinnamon, ginger, salt, nutmet, and Chinese 5-spice powder whisked into the base until thoroughly combined.
• The pie shell is the pie crust fit in a 9-inch pie plate with crimped edges.
• The raw pie is the pie shell with the filling poured in and lightly tapped to release any air bubbles.
• The semi-cooked pie is the raw pie baked at 425 degrees F for 15 minutes.
• The cooked pie is the semi-cooked pie baked at 350 degrees F for 30 to 40 minutes.
• The cut pie is the cooked pie cut with a paring knife, 1 inch from the crust.
• The finished pie is the cut pie after completely cooled.