Does anyone else "count" the weeks? Once upon a time in the paper-based dark ages, I kept track of my life with slim leather calendars that numbered the weeks, Week 1 in January through Week 52 in December. Ever since, I use week numbers to track a now-fourteen-year recipe collection from Kitchen Parade, my online food column, and a twelve-year collection of vegetable recipes here on A Veggie Venture. Week numbers? They mark my March of Time.
The point? Somehow – how did this happen? – here it is, Week 47 in 2016. And these last remaining weeks of the year that include Thanksgiving and the rush to Christmas? They flyyyyyyyyyyy by in a blur.
Since Father's Day, the March of Time here has been punctuated by #PieDayFriday. At first, seven days between pies felt like, well, a week between pies. Now, with the busy-ness of the holidays fast approaching, it's like whoosh, I make pie one day and a couple hours later, it's Friday again.
So simple is good. And this pie? Totally simple good. Easy to make, easy to eat, part pie, part cheesecake. For Thanksgiving, I"ll return to this long-time favorite traditional pumpkin pie sweetened with honey, not sugar or corn syrup, Honey Pumpkin Pie. But until then? and afterward? Pumpkin Cream it is.