Crustless Pumpkin Pie

Whatever you call the season of Fall or Autumn, it can only mean one thing - pumpkin pie - the quintessential Thanksgiving dessert. Okay, the cooler weather and the changing colors of the leaves are nice also, but pumpkin pie is first and foremost on my list. There is only one thing that is wrong with traditional pumpkin pie - it has a crust. I am not fond of piecrusts. Therefore, after a bit of tinkering on my mother's part - the family can now enjoy pumpkin pie without the crust. Here is the Thanksgiving dessert recipe, so your family may also enjoy pumpkin pie without the crust.

Ingredients:

1 ½ cups sugar
1 tsp. salt
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground cloves
4 large eggs
2 12oz cans evaporated milk
1 29oz can of pumpkin

Directions:

1. Preheat oven to 350 degrees and spray a 9x13 glass baking dish with non-stick cooking spray.

2. Mix together the first five ingredients until blended. Add eggs and whisk until thoroughly combined. Add evaporated milk and whisk to combine. Add pumpkin and whisk entire mixture until well blended and there are no lumps.

3. Pour into prepared 9x13 baking dish. Place baking dish on cookie sheet. Put both into preheated oven on top rack and bake for 75 minutes. The middle of the pie will be slightly loose (jiggle), but will firm as the pie cools. Cool pie completely before storing uncovered in refrigerator. Serve with whipped cream and a sprinkle of cinnamon.

4. You can also divide the mixture between two 9 inch pie pans and cook for the same length of time, this version will allow the familiar pie shape when served.

Tips:

a. Use room temperature ingredients to ensure even blending.

b. Shake the evaporated milk before opening to make sure nothing that has settled remains

c. You can also use artificial sweetener, such as Splendia, in place of sugar. Just follow the conversions on the box.

d. You can also mix the cinnamon into the whipped cream before service to give the whipped cream some add sparkle of its own.