‘How Do You Pumpkin Pie?’
Pumpkin pie hasn’t always been my thing.
Maybe kids in general aren’t big fans of the texture or the fact that it resembles a sweetened blob of baby food formed into in a circle. Whatever the case, it seemed unappealing to my younger self.
These days, I’ll take pumpkin pie any way and at any chance I get.
Tonight I was gifted a slice of a non-bake, cheesecakey, graham-crusted, topped with whipped cream and cinnamon pumpkin deliciousness.
Though I’d seen and heard about pumpkin pie cheesecake and am definitely a big fan of The Art We Are’s cream cheese and pumpkin scones, I hadn’t had one THESE creations before.
It was really good. It was a mix of crunch, fluff, creamy texture and the expected holiday flavours.
Straight up traditional pumpkin pie with real whipped cream is a solid choice too.
My parents make theirs from fresh pumpkins. I opt for the stuff in the can and add my own spices. Some others go for the already-spiced canned filling and there are those who hit up Costco for $7.99 (because let’s be serious…you can’t make it for that price).
Whatever the style, whatever the shape, whatever the source and whatever the topping, I’m just grateful to enjoy pumpkin pie however and whenever I can.
We’re also grateful to be having a couple Thanksgiving dinners this weekend. Having people to care for and be cared by is what I’m thankful for.
Not that it will impact my wardrobe in any way but I’ll definitely be wearing stretchy tights for the next few days.