Grandma's Impossible Pumpkin Pie

Growing up, when holidays were concerned, there was one constant that remains (to this day) unchanged. Grandma's impossible pumpkin pie will be present. The unique thing about this pie is that you don't have to make a crust for it - it creates its own crust in the baking process.

Of course, my grandmother would have made many other pies with her homemade pie crust, coconut cream, lemon meringue, apple or cherry, or my favorite, rhubarb custard. But the one thing that never changed at any holiday was the impossible pumpkin.

As a tribute to my grandmother, Mardell Tolan, my greatest cheerleader in the world, I'm sharing this recipe with you all. Add it to your spread this Thanksgiving. Your family will love you for it.

This one's for you, Grandma.

For the Pie:

3/4 cup of sugar

1/2 cup baking mix (Pioneer or Jiffy)

2 Tablespoons butter, cold

1 12 oz can of evaporated milk

2 Eggs

1 can (16oz) solid packed pure pumpkin

1 teaspoon each Cinnamon, Nutmeg, Allspice (or 3 teaspoons pumpkin pie spice)

2 teaspoons vanilla

A Pinch of Salt

For the Whipped Cream:

2 Cups heavy cream

1/4 cup sugar

Preheat the oven to 350 degrees. Grease a 9" pie plate with butter.

Put all ingredients for the pie into a blender and blend on high for 2 minutes. Stopping half way through to scrape down the sides of the blender.

Pour liquid into your greased pie dish.

Bake for 45-55 minutes until the center of the pie is set and a knife comes out clean when inserted. *place your pie dish on a cookie sheet in the oven to help catch any accidental spill over*

Allow pie to cool to room temperature, slice and serve!

For the whipped cream

Beat with heavy cream and sugar with an electric mixer or whisk until you reach the desired thickness and consistency to top your pie with.

Don't want to fuss with homemade whipped cream? No problem! The truth is, my grandmother would serve this pie with pride and a tub of cool whip right next to it. If it was good enough for us, it's certainly good enough for you. But it's never a bad decision to make fresh whipped cream if you have the time.