Drucilla’s Little Helpers - No Crust Pumpkin Pie

I would be remiss if I didn’t talk about Dolly Parton today. I can’t believe she is gone. I had a feeling she was sick but had no idea she would pass so quickly.

There was a respect for her Christian values and a love for her personality and talents.

When I was 23, I realized that she and I were the same age. I looked at George and said, “Dolly and I are the same age.”

Then he looked me up and down and said, “What happened to you?”

I said, “I guess you didn’t foo foo me up like Dolly’s husband did for her.”

He never mentioned it again.

This year she turned 80 like all my high school classmates and I did. Our class is having a class reunion in September, and we are calling it our 80th birthday celebration. We may just have to sing the song, “I Will Always Love You.” After all, you have a certain spot in your heart for the kids you went to school with for 12 years. You never forget them.

The first time we went to Dollywood, we toured her memories and history of her life. I was surprised to learn we had something else in common. We both played snare drum in our high school band.

With her wigs and big hair, we had that in common too. She loved the big hair that we had in the ’60s and ’70s. I did too. I went to beauty school and became a hairdresser in 1964 and ’65. Big teased hairdos were all the rage. I could do them high. I was always booked at prom season when I worked at Dixie Beauty Shop. We were something to see.

I will miss her, and I’m sure a lot of folks will.

I was making some food for some hungry people and decided to make a pumpkin pie. I like to make this one that makes its own crust. It is to be enjoyed any time of the year.

Ingredients

1/2 cup buttermilk baking mix
1 2/3 cup canned pumpkin (1 15 oz. can)
1 (12 fluid ounce) can evaporated milk
1/3 milk
4 eggs
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup brown sugar
1/2 cup white sugar

Directions

Preheat oven to 375 degrees. Grease a 10-inch pie pan; dust with baking mix.

In a large bowl, mix pumpkin, evaporated milk, milk and eggs together. Stir in baking mix, pie spice, vanilla and salt.

Continue stirring while gradually adding brown sugar and white sugar. When the mixture is thoroughly blended, pour into the prepared pan.

Bake in preheated oven for 10 minutes, then reduce temperature to 350 degrees. Bake for 35 more minutes or until a knife inserted in the center of the pie comes out clean.

A pumpkin pie with a pie crust will have about 425 calories per serving, but this recipe will have 167 calories per serving. I like that. I don’t want to wear my pie.

We’re about to say so long to August until next year.

This year has really gone by fast. Well, it’s already Christmas in the stores. If we don’t hurry, we’ll miss it.

And I’ll miss you too if you don’t stop and read the paper.

If you want to share a recipe with me, you may call me at 931-510-1349 or email me at raydrucilla@gmail.com.

We hear a lot about peace in the day we are living in. Peace isn’t something you have to chase down or hang on to with white knuckles. It’s here, as close as your next breath, as steady as God’s love for you.

So, when life feels chaotic and peace seems distant, remember you don’t have to create it, control it or deserve it. You just receive it. Turn toward the Prince of Peace and discover again what’s been yours all along.

Enjoy some pie. You deserve it.