When I graduated from college (many years ago), my grandmother asked me what I wanted as a gift. "Your recipes," I answered. After a period of disbelief, she got down to work, culling and deciphering and typing. A couple of years later, I got the crinkly sheaf of onion-skin paper. In the pack were not one but THREE recipes for pumpkin custard. Had she loved it that much? Were the recipes so different? <br /> <br />I tested two of the three -- NOT the one made with red wine -- and #1 was the clear winner. I do as Gram did, using Libby’s pumpkin: Pumpkin is a vehicle for the spices, so canned is perfect. <br /> <br />This is essentially pumpkin pie with no crust — good for the gluten-challenged and those leery of crust-making. The cream isn't necessary, but don't use less than whole milk or you'll have a watery mess. And for anyone crazed by Thanksgiving prep, this dessert can be baked one day ahead and refrigerated. <br /> <br />

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