Shout joyfully to the Lord, all you lands; worship the Lord with cries of gladness; come before him with joyful song.
Know that the Lord is God, our maker to whom we belong, whose people we are, God's well tended flock.
Enter the temple gates with praise, its courts with thanksgiving.
Give thanks to God, bless his name; good indeed is the Lord, whose love endures forever, whose faithfulness lasts through every age.
Art by Jennie Brownscombe 1850-1936
Here is a pie we're going to enjoy (I hope) today: Pumpkin Chocolate Cheesecake, from this magazine cover. Rest assured that my pie looks exactly like that one, too. Oh, the drawbacks of currently not having a home computer. You can't see my pie. 'Tis a shame, as the Pilgrims said when their hard drives crashed. (Mules died.)
Anyway, you basically just do what you'd do with a regular pumpkin pie, except you combine 12 oz. of cream cheese, 1/4 c. sugar, and 1 egg, beating until smooth. Then you spread that mixture on the cooled crust. If you'd like, you can sprinkle it with chocolate pieces.
Or you could just be certifiably insane and not sprinkle the chocolate. You pour your pumpkin mix over that and bake 60-65 mins or until inserted knife comes out clean.
Now, that's assuming the knife went in clean, which is not necessarily a given in my kitchen.
Serves 8. Or 2, depending on how many people in your family you can elbow out of the way when you're serving yourself.
Happy Thanksgiving, Y'all.