But if you hang in with it, there’ll be an FO at the end, I promise.
Today I made a crustless pumpkin pie. I made up the recipe myself, based on other pumpkin pie recipes I have known.
Wendy’s Crustless Pumpkin Pie
2-1/2 cups pumpkin
1/2 cup fat-free evaporated milk
3/4 cup granulated sugar
1/2 cup egg substitute
1 teaspoon vanilla extract
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
Preheat oven to 400 degrees. Combine pumpkin and evaporated milk until smooth, then add all remaining ingredients. Mix until well blended.
Pour mixture into a 9-inch greased pie pan and bake at 400 degrees for 15 minutes. Reduce oven temperature to 350 degrees and bake an additional 40 minutes or until the center is set.
Cool on a wire rack. Serve at room temperature or chilled, with whipped cream as a garnish.
Ta-da! There you have it.
Lucy had a lovely time last night because we had visitors — my mom and dad and my dad’s cousin, Jan, who is visiting from Sweden.
Here you see Lucy deep in conversation with my dad and Jan.
Yes, an FO!
Here is Gwendolyn modeling a finished Elizabeth I.
I finished the knitting last night and seamed it early this morning. I carefully steam-pressed the seams and voila!
Sorry for the not-great pix — it’s grey and rainy today!
“Meow! Thank you Casper!”