What would November be without pumpkins? It just wouldn’t seem like November if there were no pumpkin decorations, pumpkin cookies, pumpkin bread, pumpkin spice everything, and of course Pumpkin pie. This month I made a crustless pumpkin pie. Here is the link to the recipe, https://www.delish.com/cooking/recipe-ideas/a28576182/crustless-pumpkin-pie-recipe/

The ingredients are simple and whisking them together was a snap – ten minutes tops - so easy and foolproof even if you are an inexperienced cook.

Baking the pie takes an hour and the pie remains in the oven for an additional hour after you turn it off and leave the oven door ajar. Then it needs to be refrigerated for at least four hours before serving. Honestly, waiting to taste this heavenly concoction is the hardest part because of the delicious smell that fills your kitchen as it bakes. I topped this pie with a mixture of whipped cream, 1 teaspoon of lemon curd (which contains pectin), and 4 ounces of non-fat plain Greek yogurt instead of plain whipped topping which separates. Then I sprinkled the pie with blonde chocolate shavings which add a delicious butter flavor.

We put half this pie in the freezer for Thanksgiving Day and dug in as soon as our four hours of frig time was up. Here’s hoping it freezes as well as it tastes because it was delicious!

Serve with whipped cream, vanilla ice cream, or both. since there’s no crust, you’re saving calories and don’t need to feel guilty when you go back for seconds at the dessert table.

Next month I’ll be making Pecan pie and I’ll recap our year of pie.

Since I haven’t received any photos or recipes from readers, I’m canceling the drawing for the gift from Pampered Chef. It’s a shame because Pampered Chef has awesome kitchen tools and bakeware for all your baking needs.