What I thought I’d do today: get up, get dresssed, go to shul, go to work, blah blah blah.
What really happened: I got up, got dressed, and as I was leaving the house I saw it was snowing. Here’s where it all went downhill.
I went to shul, though the drive took twice as long as it usually does. It was slippery, but not crazy. I left shul, got on the Merritt Parkway to go to work and traffic was moving along at about 2 miles/hour. The parkway was a unique combination of parking lot and skating rink. Between Den Road and Long Ridge Road I was rear-ended (I’m fine) and between Long Ridge Road and High Ridge Road I almost spun out trying to drive up a hill. At that point I decided to give up and I got off the Merritt at High Ridge. Snow was still falling and even fancy AWD cars were having trouble. I parked myself at Starbucks and worked there for a couple of hours, until my laptop battery died. By that time traffic had thinned out and the city had started to plow and salt the roads, so I was able to drive home ok. Whew.
I made a crustless pumpkin pie to console myself. It’s delicious. I think if I wanted to serve something like this to company, I’d bake it in custard cups rather than a pie plate, since without the crust it doesn’t cut up “pretty” but for just myself and the husband it’s perfectly fine.
Crustless Pumpkin Pie
1 15 oz can pumpkin
1 14 oz can sweetened condensed milk
1 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
3/4 C sugar
1/4 tsp salt
Grease a 9-inch pie dish or some number of custard cups/ramekins. In a large bowl, beat two eggs with a whisk. Whisk in pumpkin, then add the sugar, salt, and spices. Slowly whisk in sweetened condensed milk. Pour mixture in to prepared pie dish.
Baking: I baked this in my countertop convection oven at 300F for 40 minutes. If you’re going to do this in a regular oven, try 325F and see how it goes. It will probably take 40-50 minutes.