Crustless Pumpkin Pie

Next Saturday night, I’m hosting my annual Caker Christmas party. I invite Eye-talians over and everyone brings a caker dish. I usually assign the recipes but this year, I’m throwing caker caution to the wind. “Bring whatever you want,” I said to them. “So long as it's caker.”

Why do I have a feeling I’m going to regret this? I’ll post all the gory details on Monday, December 22. If I survive.

Until then, help yourself to a big wedge of this Crustless Pumpkin Pie. I was hoping it would turn out like Impossible Pie, where all the layers separate to create a top layer, middle section and crust. It didn’t work out that way. I guess the crust was in there. Somewhere. I brought this to my work potluck and got a mixed reaction. Some people liked it. Others felt crust-robbed.

But, as Mother always says, “You can please some people most of the time, but you can’t make friends none of the time.” She’s wise beyond her years, that one. Anyways, don’t forget to serve this under an avalanche of Cool Whip.

¾ cup sugar

½ cup Bisquick

2 tablespoons butter

1 large can evaporated milk

16 ounce can pumpkin (see note)

2 ½ teaspoons pumpkin pie spice

2 teaspoons vanilla

Beat together until smooth. Pour into greased 10-inch pie plate. Bake 50-55 minutes at 350°.

Note: The can I bought wasn’t 16 ounces, so make sure you measure it out. If you care about accuracy. If not, toss the whole thing in there.

Source: St. Mary’s C.W.L. Grafton Cookbook, St. Mary’s, Ontario, 1993